Ingredients8 h 55 m servings 268
- Place pork roast in self-sealing plastic bag. Combine parsley, onion and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.
- Reserve 1/4 cup chimichurri sauce; set aside. Coat pork in plastic bag with remaining mixture. Seal bag and refrigerate overnight.
- Heat oven to 375 degrees F. Remove pork from marinade and place on rack in shallow pan (discard any leftover marinade). Roast 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
- Serve sliced loin filet with reserved chimichurri sauce.
Per Serving: 268 calories; 18.4 4.8 23.7 63 727 Full nutrition
ReviewsRead all reviews 6
Wonderful recipe. Grilled the tenderloin instead of baked. The presentation was beautiful and the taste was out of this world. My daughter said it looked like it should have been on the cover of...
Outstanding! Followed the directions pretty closely, other than doubling down on the pepper flakes. After 24 hours of marinating in the chimichurra sauce, it was moist, tender and delicious,
This was SOOOO good!!! The only change I made was to cook it in the slow cooker instead of in the oven. It was incredibly tender and flavorful. I will definitely make this again!
I have never been a fan of pork loin but tried this recipe and I love it! No changes necessary at all. The chimichurri sauce is amazing!!