Chimichurri sauce is popular in almost all countries of South America, but his recipe was invented in Argentina, presumably immigrants from the Basque Country. In their language chimichurri means “messy mixture.” This sauce is easy to prepare and does not require cooking. Just mix the main ingredients: parsley, garlic, oregano, vinegar and olive oil. Additional components may vary by region. Chimichurri is perfect for any fried meat, as for маринада, так и в качестве подливы. 
Time: 1 hour. Complexity: easy Servings: 4 – 8 Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Pork tenderloin
- 2 pork tenderloin (450 gr. Each), cut off excess fat, dry with paper towels
- Lime juice
- Parsley sprigs for decoration
Chimichurri sauce
- 6 garlic cloves, peeled and minced
- 2 jalapenos, peeled and chopped
- 1/4 Art. red wine vinegar
- 0.5 tbsp. finely chopped parsley
- 0.5 tbsp. finely chopped oregano leaves
- 3 lime juice
- 1 tbsp. olive oil
- 1 tsp coarse salt
- 1 tsp peppercorns
Recipes with similar ingredients: pork, jalapenos, lime juice, garlic, wine vinegar, oregano, parsley
Recipe preparation:
- In a bowl, combine garlic, jalapenos, and vinegar. Add the parsley, oregano and lime juice. Stir in a whisk, pour in the olive oil, salt and pepper. Mix everything thoroughly and leave at at room temperature so that the ingredients make friends.
- Pour 0.5 tbsp. chimichurri for serving, and in the remaining sauce marinate the pork. Put the marinade tenderloin in a sealed pack and refrigerate for 30 minutes.
- Kindle grill with grill or preheat oven with function grill. Remove the pork from the marinade by shaking off excess greens. Generously salt and pepper the meat on all sides. Drizzle with olive oil and place on a wire rack. Fry pork on the hottest part barbecue for 4 minutes on each side until fully cooked.
- Allow the cooked meat to rest for 5 minutes before slicing. Pour the sliced tenderloin with chimichurri sauce, lime juice and garnish parsley. Serve by placing the remaining sauce on the table.
