Chimichurri Pork Tenderloin

Chimichurri Pork Tenderloin

This is a great go to for when company comes over. It's easy to cook, inexpensive, and looks elegant on the table. I love using Elvio's Chimichurri rub for this because all the spices are already in the jar. 

What you need:

1 pork Tenderloin

Elvio's Chimichurri Rub

avocado oil 

Wash and trim your pork tenderloin. Pat dry with a paper towel. Rub with the avocado oil, just enough to coat the meat about 2Tbl. Then as it says on Elvio's Chimichurri "get your rub on" generously coating the meat, no need to add salt and pepper they are included in the rub. 

Get a frying pan hot and sear all sides of the pork tenderloin. Making sure to brown the meat. This gives it a nice crust. 

Then apply even more chimichurri rub because it's that good. 

Bake in the oven at 375F for about an hour or until the internal temperature is is 145F. Your thermometer should be in the thickest part of the meat. The tenderloin is a lean piece of meat so you don't want to overcook it. 

Remove from oven and let rest for 30 mins before slicing. This is important so the meat does not dry out. 

Slice across the grain. A little pink is ok as long as you use a thermometer to ensure food safety.