' Pork Loin with Chimichurri paired with Felino Malbec - Vino Mas
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Pork Loin with Chimichurri paired with Felino Malbec

Chimichurri is like a loose herb pesto spiked with vinegar. Although it probably originated in Spain, Chimichurri is the preferred condiment for most meats in Argentina. Parsley is typical for Chimichurri, but many people add cilantro, I personally love cilantro, therefore, I used it in the recipe. I also had an abundance of sage in my herb garden, so I added some to the marinade. The Chimichurri can be made ahead of time and refrigerated up to a few days, however, hold off on adding the vinegar until just before serving so as not to decolor the herbs. 

Ingredients:
  • 6 tablespoons olive oil, divided
  • 1 cup fresh parsley leaves, divided
  • 2/3 cup fresh cilantro leaves, divided
  • 2 tablespoons fresh Sage - OPTIONAL - I used a mix of regular and purple sage
  • 1/2 teaspoon ground cumin
  • 1/4 – 1/2 teaspoon crushed red pepper (to taste)
  • 1 (1-pound) pork tenderloin, trimmed
  • 3/4 teaspoon kosher salt, divided
  • 1 teaspoon black pepper
  • Cooking spray for grill - or oil to coat grill grates so the pork does not stick
  • 2 tablespoons fresh oregano leaves
  • 1 - 2 tablespoons fresh lemon juice
  • 1 tablespoon sherry OR red wine vinegar
  • 2 garlic cloves, chopped
  • 2 tablespoons diced red onion
Directions:
STEP 1: Combine 3 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork, turning to coat.  Cover with plastic wrap and refrigerate one hour, turning once. 

STEP 2: For the chimichurri sauce, combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano and remaining ingredients in a food processor. Pulse about 10 times, then drizzle 1/4 cup olive oil through the food chute with processor on.  Serve with pork.

STEP 3: Preheat grill to medium-high.  Sprinkle pork with 1/2 teaspoon salt & pepper, and place on grill rack coated with cooking spray.  Grill for 6-8 minutes, turn pork over and grill another 6-8 minutes or until a thermometer reads 145 degrees.  Remove pork from grill and let stand for 5 minutes.  Serve with Chimichurri spread on top of pork. 

NOTE: I served this with lime cilantro rice, it went great with the pork and herbs. 

Paired with Vino Cobos Felino Malbec 
Adapted from Cooking Light Magazine Global Flavors

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