Roasted Pork Tenderloin with Chimichurri
Butterflying and pounding flat the pork tenderloins allows them to cook incredibly quick. I typically make this on my grill (and you can too), but decided to give instructions for broiling the pork instead so that people without a grill can enjoy this quick, healthy, and delicious recipe. For the salad, I wanted to leave the ingredients open-ended so you can decide to put whatever in it you like. This means the calories/carbs will be less exact, but since raw veggies are incredibly low carb and low calorie the estimate will still be pretty close. If you eat salad dressing, be sure to keep it to 2 tablespoons or less and choose one that is without added sugar.
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- ¼ cup extra-virgin olive oil
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 3 tablespoons red wine vinegar
- 1 garlic clove
- ½ teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 lbs pork tenderloins This will typically be 2 loins
- 1 tablespoon packed brown sugar
- 1 1/3 cup jasmine rice
- 2 cups water
- 10 ounces romaine lettuce
- 4 servings salad veggies whatever you want in your salad (onion, tomato, cucumber, carrots, etc)
Prepare the rice
In a medium pot, add the water and rice with a large pinch of salt. Turn heat to high and bring to a boil. Stir, cover pot with lid, and turn heat down to low. Cook for 15 minutes, then remove from eye. Do not remove lid, to allow rice to continue to steam.
Make the chimichurri
Combine ¼ cup oil, parsley, cilantro, vinegar, garlic, oregano, salt, and pepper in a mini food processor. Process until the cilantro, parsley, and garlic are minced. Set aside. (If you don't have a food processor, you can mince the parsley, cilantro, and garlic by hand, and combine all of the ingredients into a bowl)
Prepare the pork
Trim excess fat off the pork tenderloin(s), Then butterfly the tenderloins by slicing them lengthwise about 3/4 of the way through and opening the pieces like a book. I(f you're not sure how to butterfly, check the video link in the notes section). Now pound the tenderloins to a ½ inch thickness- You can do this by placing the loins between 2 pieces of plastic wrap and pounding them with the heel of your hand, a small pan, or with a meat mallet if you have one.
Sprinkle pork with the brown sugar. Season with salt and pepper.
Place pork on a baking sheet lined with aluminum foil. Place on the top rack in the preheated oven. Broil the pork until it is lightly browned and registers 140 degrees, about 3 minutes per side. Transfer pork to carving board, tent with foil, and let rest for 3-5 min.
Slice pork on bias ½ inch thick and transfer to platter. Top with chimichurri and serve with rice and salad.
Calories: 580 kcal | Carbohydrates: 49 g