Brined Pork Tenderloin with Cilantro-Mint Chimichurri

July 2017 View more

Yield: Serves 4 to 6

Cilantro-Mint Chimichurri
1 cup packed fresh cilantro leaves
½ cup packed flat-leaf parsley
3 tablespoons packed fresh mint leaves
4 cloves garlic, minced
3 tablespoons white wine vinegar
Zest of one lemon
1 serrano pepper, minced with some seeds and membrane
1 tablespoon honey
Salt to taste
½ cup olive oil
Coarsely chop the cilantro, parsley and mint leaves. Place the herbs and all remaining ingredients in a blender and process until smooth. Set aside at room temperature.

Brined Pork Tenderloin
6 cups water
½ cup sugar
½ cup salt
2 pork tenderloin
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons ancho chile powder
1 teaspoon kosher salt
1–2 tablespoons vegetable oil

To prepare brine: In a medium saucepan combine the water, sugar and salt; heat until dissolved. Pour the brine mixture into a 9×13 pan and let cool. Place the pork tenderloins in the brine solution and refrigerate for 1 hour, turning after 30 minutes.

To prepare spice rub: In a small bowl combine the paprika, cumin, oregano, chile powder and salt. Remove the pork from the brine and pat dry with paper towels. Rub the spice mixture over the pork.

Heat a large sauté pan over high heat. Add the vegetable oil to the pan and swirl to coat the bottom.  Place the pork tenderloin in the pan and sear on all sides, about 2 minutes per side. Use tongs to transfer the pork tenderloin to a rimmed baking sheet. Roast until an instant-read meat thermometer inserted into the thickest part of the tenderloin registers 140°. Remove from oven and let rest 10 minutes before serving.

Spread chimichurri on a platter and arrange the pork slices on top. Drizzle more of the chimichurri over and enjoy.

These recipe is from Eat the Garden/Summer Garden Party classes offered at Marcel’s Culinary Experience (490 North Main Street, Glen Ellyn) in July. For more info and to register, visit and click “Classes.”