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  • 2 Pound Pork Tenderloin, Cut Into Steaks
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Black Pepper

Spicy Chimichurri Sauce

  • 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

Chimichurri is one of Argentina’s biggest gifts to the world. Marinate extra lean pork tenderloin in this too-good-to-be-true Gaucho sauce for a dish that’ll keep everyone coming back for more.

For Spicy Chimichurri Sauce:

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.

Serve with green salad.

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