Chimichurri Cuban Pork Tenderloin is your answer to that daily question, “What is something easy that I can make for dinner?” This recipe is a great way to break out of routine and mix it up.
Chimichurri Cuban Pork Tenderloin is so flavorful and delicious. It’s hard to believe how easy it is to prepare. All you have to do, is season the pork and slather it with Chimichurri. Then you stick it in the oven, and you have yourself dinner on the table in 40 minutes. We are talking about a handsfree 40 minutes too. One where you can be preparing a side, helping with homework or picking up the house.
Let’s get through some questions you may have:
Where do I buy pork tenderloin? You will find them sold in most markets where other meats are sold in the Pork Section in packs of 2. If you don’t see them, ask for help.
Does the Chimichurri for the Cuban Pork Tenderloin have to be homemade? No! In this recipe we are using our delicious, Chimichurri Sauce, but if you don’t have the ingredients or time you can use a store bought jar- no problem.
How long do you have to marinate the Pork Tenderloin? If you have the time to marinate them in the chimichurri for 2 hours it will make them even more flavorful and tender, but the chimichurri packs an assertive punch so feel free to slather it on and roast it in the oven. It will be delicious either way.
Do I really have to let the Cuban Pork Tenderloin rest before I serve? Yes. Letting your protein rest does make a big difference. By letting it rest you are trapping all the juices in, so that when you are ready to serve your pork tenderloin is not dry.
Let’s go!
Chimichurri Pork Tenderloin
Course: EntreeCuisine: CubanDifficulty: Easy6
servings10
minutes40
minutesIngredients
2 pork tenderloins (each tenderloin should be about 1 to 1 ½ pounds)
3 cups of Chimichurri Sauce, divided
2 tablespoons of Abuela’s Sazon or your Sazon of choice
2 teaspoons of seasoning salt
¼ teaspoon of parsley, finely chopped for decorating and serving
Directions
- Preheat oven to 400 degrees
- Cover the tenderloins with 2 ½ cups of the chimichurri. Reserve the rest for serving later.
Sprinkle both sides with salt and seasoning. - Bake for 30 minutes. After 30 minutes, add ¼ cup of water to be sure the bottom of the pan doesn’t over cook or brown too much. Then proceed to cook for another 15-20 minutes until the tenderloins are golden brown.
- It is important to let the pork tenderloins rest for 15 minutes before slicing. It will keep your tenderloin nice and moist. Top with some fresh herbs and serve with the remaining chimichurri.
