Chimichurri Fresh Pork Tenderloin

Serves: 4

Prep Time: 10 Minutes

Cook Time: 20 minutes


1 Smithfield® Pork Tenderloin
1/2 cup coarsely chopped parsley
2 tablespoons chopped onion
3 cloves garlic, coarsely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper


1. Place pork tenderloin in resealable plastic food storage bag. Combine parsley, onion and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.
2. Reserve 1/4 cup chimichurri sauce; set aside. Coat pork in plastic bag with remaining mixture. Seal bag and refrigerate overnight.
3. Heat oven to 425°F. Remove pork from marinade and place on rack in shallow roasting pan (discard any leftover marinade). Roast 25 to 30 minutes per pound until internal temperature reaches 145°F. to 160°F. Let stand 10 minutes before slicing; drizzle slices with reserved sauce.

Nutrition Information

Calories: 210
Calories from Fat: 80
Total Fat: 9 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 75 mg
Sodium: 370 mg
Total Carbohydrate: 2 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 29 g

Nutrition information for this recipe is approximate and derived based upon supplier information and available reference data. These values may change based on substitutions or additions of ingredients or cooking technique

Smithfield. Good food. Responsibly.