Spice Rubbed Pork Tenderloin with Chimichurri Sauce

Another VERY snowy day in Toronto - the roads are WAY too much of a mess to drive down to the market to pick up beef tenderloin, so we decided to make something involving the pork tenderloin we have on hand instead. After a very very long week of sickies in the house, I want something tasty but simple, so we have settled for a Spice Rubbed Pork Tenderloin with Chimichurri sauce.

Same as I talked a while back about different cultures having their own version of the trinity in cuisine, so do most have their own version of a green sauce.  The French make Sauce Verte, the Germans Grune Sosse, and in Mexico there is the tomatillo-based Salsa Verde.  My two favourite variations of the green sauce, however, are the Italian Salsa Verde (parsley, capers, anchovies and garlic base) and Chimichurri which originated in Argentina and Uruguay.

Chimichurri is served primarily as a sauce for steak, but it works equally well with chicken, fish and pork tenderloin.  Generally, the sauce is parsley based, but as with most things, is open to interpretation and most savoury herbs work well.  I like the addition of cilantro to add brightness and a fresh flavour to the sauce, and sometimes I add mint if I have it on hand.  I also prefer the addition of lime juice over lemon juice to compliment the freshness of the cilantro.

Pork:

2 pork tenderloins
2 tbsp olive oil for searing
1 recipe for Spice Rub

Spice Rub:

2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon salt
2 cloves garlic, smashed and rough chopped
1/4 cup water
1 teaspoon ground black pepper
2 tbsp olive oil

Chimichurri sauce:

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 3 tablespoons fresh lime juice
• 3 garlic cloves, peeled
• 1/4 cup onion, diced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 1 bunch fresh parsley, stems removed
• 1 bunch fresh cilantro, stems removed
• 1 bunch fresh mint, stems removed

For spice rub:
Combine all ingredients in with a mortar and pestle and...uuhh...smush....grind...pound.  I am very fortunate to have a beautiful black volcanic rock mortar and pestle that weighs about 20 lbs. and gives me a good work out. The alternative is to whiz the mixture in a coffee or spice mill.  We have two coffee grinders - one we use for coffee and the other we keep for grinding spices.  Works quite well.

Rub pork all over with spice rub, being sure to use all of the mixture.  Allow to marinate for several hours before ready to cook.

For chimichurri sauce:

Combine all ingredients in blender; blend until almost smooth. 

To cook pork:

Preheat oven to 450°F. Add 2 tbsp olive oil to a large oven-safe sautee pan over medium-high heat. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10-15 minutes. Remove pork from skillet and and allow to rest on a cutting board for 5-10 minutes to allow the juices to reabsorb. You an tent the tenderloin with foil if you like to retain heat.

Once rested, slice pork on the diagonal and serve with Chimichurri sauce and your choice of sides.

And honestly, the pork is good with or without the sauce.  The rub can stand on its own with a little bit of liquid added to the pan juices.  It was extremely tasty an simple and quite possibly going to be on the camping-cottage rotation this summer.