Pan-Fried Chimichurri Pork Loin

I was able to get a tender and juicy pork tenderloin at the Food Coop that was less than one pound. It was less than two quarters’ width at its thickest and seemed like it would be perfect as a pan fried pork loin. I really enjoyed the flavor of my chimichurri chicken so I decided to use the same rub for the pork loin.

Here it is served with red quinoa and candied kumquats.

I first salted the meat and then rubbed the herbs all over the pork loin.

I then marinated it in the fridge for 1-2 days.

All it needs is a quick cooking on all sides on high heat and a thick pan, about five minutes each side, until brown.

After it browns, slice it into 1-inch thick rounds.

Sear the rounds for a minute on each side.

Serve  hot and toasty. This is a tasty and tender piece of meat!

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