Name: Grilled Pork Tenderloin with Chimichurri
Yield: 1568.4 grams
Ingredients: 2.5 lb pork tenderlois; 1 tbsp brown sugar; 1 tbsp of salt, table (18 g); 1 tbsp of spices, paprika (7 g); 1 tbsp, ground of spices, pepper, black (7 g); 1 tbsp of spices, garlic powder (10 g); Chimichurri sauce

Ingredients

or2.5 lb pork tenderlois

or1 tbsp brown sugar

or1 tbsp of salt, table (18 g)

or1 tbsp of spices, paprika (7 g)

or1 tbsp, ground of spices, pepper, black (7 g)

or1 tbsp of spices, garlic powder (10 g)

orChimichurri sauce

Preparation

In a bowl whisk together brown sugar, salt, paprika, pepper and garlic powder.

Rub the tenderloin with the seasoning until evenly coated.

Cook the tenderloin: Oven: Preheat oven to 400° Place rack in the middle. Heat 1-2 tbsp olive oil in oven safe skillet (or cast iron skillet). Add tenderloin to the pan and cook until it is evenly browned on all sides (5-6 minutes). Place the pan in the oven and bake for 15 more minutes, flipping the meat once halfway through. Bake until the internal temperature reads 145° F. Grill: Heat grill or grill pan to medium-high heat. Grill pork, turning occasionally with tongs, until charred and a thermometer inserted into the thickest part of the tenderloinreads 145, about 20 minutes. (For larger tenderloins, bake in a 400º oven for 15 to 25 minutes more, until desired internal temperature is reached.)

Transfer to a cutting board and let it rest for at least three minutes.

Slice and serve.

Nutritional information

	Per 100 g	Per portion (157 g)	% DRI
Energy	184 kcal	288 kcal	14 %
Fat	12 g	19 g	29 %
Fatty acids, total saturated	2 g	3 g	15 %
Cholesterol	47 mg	74 mg	25 %
Sodium	497 mg	779 mg	32 %
Carbohydrate	3 g	4 g	1 %
Sugars	1 g	2 g
Fiber	1 g	1 g	4 %
Protein	16 g	24 g

Recipes ofanjee barber

Let food be thy medicine

Grilled Pork Tenderloin with Chimichurri

Wednesday, February 10, 2021