I like to butterfly the pork tenderloin, and pound the thicker areas enough so that it is equally thick – that really helps it cook evenly.
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
Make sure it rests! So important to allow the meat to sit long enough to for the juices to settle in and your pork will always by tender and juicy.
All the fresh vegetables in the garden inspired me to create this Hawaiian Pork bowl with a combination of raw and grilled vegetables. The recipe originated from a Food and Wine magazine but I couldn’t resist tweaking it a bit, and definitely adding more vegetables.
1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
4 slices cooked bacon
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1 red pepper, quartered
1 small zucchini, quartered lengthwise
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup fresh lime juice
1 garlic clove, minced
1/2 a jalapeno, seeds removed, minced
2 tablespoons soya sauce
1 tablespoon sesame oil
1 teaspoon raw sugar
2 tablespoons minced cilantro, plus sprigs for serving
(I can’t say this enough, TASTE your jalapeno for spiciness, and add as much as you enjoy.)
Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving
In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.
Light a grill or preheat a grill pan. Drain the pork and pat dry with paper towels. Brush the pork, pineapple, zucchini and red onion with olive oil and season with salt and pepper. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and vegetables, turning until charred, about 4 -8 minutes.
In a small bowl, whisk the lime juice with the minced cilantro, sugar, garlic, soya sauce, minced jalapeno, sesame oil and the 1/3 cup of olive oil. Season the dressing with salt and pepper.
Serve the pork, and vegetables over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño .Drizzle with dressing and enjoy!