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Ingredients
US|METRIC
- 2 pounds pork tenderloin (cut into steaks)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 cup parsley (chopped)
- 1 tablespoon lemon peel (finely chopped, optional)
- 1/4 cup cilantro (chopped)
- 1/4 teaspoon cumin
- 1/2 cup olive oil
- 1 tablespoon shallot (minced)
- 1/2 tablespoon garlic (minced)
- 2 tablespoons champagne vinegar (or white vinegar)
- 2 teaspoons anchovies (chopped, optional)
- 2 teaspoons red pepper flakes
- 1 teaspoon kosher salt
Directions
- In a large bowl, combine all sauce ingredients and mix.
- Add olive oil to a large sauté pan and bring to a medium high heat. Place pork tenderloin in pan and season with salt & pepper. Sear on both sides to achieve a golden brown crust, approximately 5 minutes on each side. Once pork reaches an internal temperature between 145 degrees F. to 160 degrees F. (use a digital thermometer), remove from heat and serve with spicy chimichurri sauce.
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