Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.
Preheat grill to medium-high.
Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.
Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.
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Very good! I used pork loin as I had it on hand. I also marinated it overnight due to busy cooking day. My guests and I really enjoyed it, but felt the sauce was a bit too garlicky (and I love garlic). Necpxt to eat I will either reduce the garlic or perhaps sauté the garlic and shallot
another great recipe that i've use repeatedly that i forgot to review but it's yummy deliciousness. the first time i made this was for a dinner party where we all had to bring dish & this was my dish which i left with an empty container. i'm a chef in an apartment lol so i cook this on my george foreman grill but had to slice it in half to cook it on the gf grill but still came out great. i double up some of the spices because i like spicy & i like my food well seasoned
Delicious! Definitely guest-worthy, although if your guests or family are big eaters you might want to double it just to be sure. The pork has just a bit of zip, and lots of flavor, and the herbs add to that. It's a pretty easy recipe, and the 1 1/2 hour total time was spot-on. A little free time while the pork marinates lets you get the rest of the meal ready. I like my food a bit zestier than most, so I'll admit I've already tweaked the recipe by doubling the crushed red peppers and cumin. I served it with fresh asparagus, tossed salad, and a side of herbed egg noodles (noodles, chives, parsley, lemon zest, butter, halved grape tomatoes), all of which went together very well.
Yum! This came out really nicely. I cooked the pork on a grill pan and it took quite a bit longer to cook, but it came out juicy and lovely on the inside. The chimichurri was very tasty. I served it with the CL Irish Mashed Potatoes. Great meal!
Excellent! This dish is outstanding; the herb "topping" really makes this recipe wonderful - the only changes I made were to use two bone-in pork chops in lieu of the tenderloin (just based on store sales & what looked good) and so I broiled instead of baked. I also didn't marinate for the recommended hour since I was using the chops; the pork still had great flavor, so not sure I would miss the marinade step. Same time for cooking the pork though, so it didn't affect the recipe at all except to save me time (bonus!). I served with garlic smashed red potatoes and seasoned roasted asparagus. The whole meal was fantastic - it made the "keeper" list - enjoy!
Excellent dish. Presentation is great. I tried it in an indoor grill and it took about 30 minutes total (if not 40) to reach the internal temp. Once it did, it was moist, tender and delicious.
This is one of those recipes that you immediately give out to your friends who like to cook. It was restaurant quality.
I followed the recipe to a T, using no substitutions. We served it with mashed potatoes and cooked carrots.
The family loved this. I marinated the pork for about 5 hours. I cut 1 T of olive oil from the sauce. Needed a little more time on the Traeger grill (about 20 minutes total). Served with butternut squash risotto and grilled asparagus. Definitely a keeper and I wouldn't hesitate to make it for guests.
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