Roasted Pork Tenderloin with Oregano Chimichurri

Recipe Information

Ingredients

For the Brine

• 4 cup water
• ½ granulated sugar
• 4 tbsp kosher salt
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp mustard seeds
• 1 tbsp whole black peppercorns
• 2 whole garlic cloves, smashed

For the Oregano Chimichurri

• 1 cup fresh oregano leaves
• ¼ cup fresh parsley leaves
• ¼ cup fresh tarragon leaves
• 1 small shallot, finely diced
• 1 clove garlic, minced
• ½ extra-virgin olive oil
• 1 lemon (zested and juiced)
• salt to taste

For the Roasted Vegetables

• 1 red bell pepper, diced
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• ½ white onion, diced
• 2 tbsp olive oil
• salt and pepper to taste

For the Crispy Potatoes

• 1 lb small potatoes (fingerling or baby potatoes)
• vegetable oil for frying
• salt to taste

For the Pork

• 2 pork tenderloins (about 1 lb each)
• 2 tbsp olive oil
• salt and freshly ground black pepper

Directions

Day Before: Prepare the Brine

1. Make brine: In a large saucepan, bring water, sugar, and salt to a boil, stirring until completely dissolved.

2. Cool and add aromatics: Remove from heat and let cool to room temperature. Add thyme, bay leaves, mustard seeds, peppercorns, and smashed garlic cloves.

3. Brine the pork: Once completely cooled, submerge pork tenderloins in the brine. Refrigerate for 24 hours.

Day of Cooking: Prepare the Chimichurri (30 minutes before serving)

1. Blend herbs: In a food processor or blender, combine oregano, parsley, tarragon, shallot, and minced garlic.

2. Add liquids: With the processor running, slowly drizzle in olive oil until you reach your desired consistency (should be slightly chunky, not completely smooth).

3. Finish seasoning: Add lemon zest, lemon juice, and salt to taste. Set aside to let flavors meld.

Prepare and Cook the Pork

1. Remove and prep pork: Take tenderloins out of brine and pat completely dry with paper towels. Let come to room temperature for 15 minutes.

2. Preheat oven: Set oven to 400°F (not 350°F for better browning).

3. Season and sear: Brush pork with olive oil and season generously with salt and pepper. Heat an oven-safe skillet over medium-high heat and sear the tenderloins on all sides until golden brown (about 6-8 minutes total).

4. Roast: Transfer skillet to oven and roast for 12-15 minutes, or until internal temperature reaches 145°F (not 155°F - this was overcooking).

5. Rest: Remove from oven and let rest for 10 minutes before slicing into 1/4-inch medallions.

Prepare the Vegetables

1. Cook vegetables: While pork is resting, heat 2 tablespoons olive oil in a large pan over medium-high heat.

2. Sauté: Add diced onion first and cook for 2 minutes, then add bell pepper, zucchini, and yellow squash. Sauté for 4-5 minutes until tender-crisp. Season with salt and pepper.

Prepare the Crispy Potatoes

1. Boil potatoes: While pork is in the oven, boil whole potatoes in salted water until fork-tender (about 15-20 minutes).

2. Smash and fry: Drain and let cool slightly. Gently smash each potato with the palm of your hand or a fork. Heat oil to 350°F in a deep pan or fryer.

3. Crisp up: Fry smashed potatoes for 3-4 minutes until golden and crispy. Remove and drain on paper towels for 1 minute. Season with salt immediately.

Plate & Serve

1. Plate: Arrange the sautéed vegetables and crispy potatoes on serving plates.

2. Add pork: Top with sliced pork tenderloin medallions.

3. Finish: Generously spoon the oregano chimichurri over the pork and around the plate.