Ancho-Rubbed Pork Tenderloin with Chimichurri
Ancho chile powder and brown sugar create a simple dry rub for this oven-roasted pork tenderloin. As the pork roasts, the rub forms a sweet and savory crust. We like to serve it with Sautéed Zucchini with Corn and Tomatoes and a spoonful of chimichurri.
Our chimichurri sauce is inspired by the traditional condiment served in Argentina as an accompaniment to grilled meat. We use a combination of parsley and cilantro with olive oil, red wine vinegar, red pepper flakes, garlic, and coarse salt. Similar to a vinaigrette, the acidity from the red wine vinegar pairs especially well with the mild heat of the ancho chile.
Tips
— The chimichurri can be made early and refrigerated until ready to use. Let it come to room temperature about 30 minutes before serving.
— We recommend making the chimichurri by hand rather than in a food processor. Chopping the herbs with a knife preserves their texture and keeps the sauce closer to a vinaigrette than a pesto.
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Ancho-Rubbed Pork Tenderloin with Chimichurri
For the Chimichurri
- 1 cup loosely packed cilantro leaves, finely chopped
- 1 cup loosely packed parsley leaves, finely chopped
- 1 large garlic clove, finely minced
- 1/2 teaspoon kosher or coarse sea salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
For the Pork Rub
- 1 tablespoon ancho chile powder
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon kosher or coarse sea salt
- 1 tablespoon extra virgin olive oil
- 1 pork tenderloin (about 1 to 1 1/2 pounds)
Directions
Directions for the chimichurri: For best results, forgo a food processor and chop the chimichurri ingredients by hand. Place the olive oil and vinegar in a bowl and whisk to combine. Stir in the cilantro, parsley, garlic, salt, and red pepper flakes. Cover with plastic wrap and refrigerate until ready to use. Bring to room temperature and whisk again before serving.Preheat the oven to 400 degrees.
Directions for the pork tenderloin: Put 1 tablespoon of olive oil in a small bowl and set aside. Combine the chile powder, brown sugar, and salt. An easy way to do this is to lay a piece of plastic wrap larger than the tenderloin on the countertop and mix the spices in the middle. Wipe off the pork with a damp paper towel and then rub the entire surface with the olive oil. Lay the tenderloin on the plastic wrap and coat it completely with the spice mixture.
Place on a baking sheet fitted with an oven-proof wire rack. Roast for 20 to 30 minutes (depending on the size), until an instant-read thermometer reaches 145 degrees in the thickest part of the meat. Transfer to a cutting board and let rest 5 minutes.
To serve: Cut the tenderloin into 3/4-inch slices and arrange on a platter. Spoon some of the chimichurri over the meat. Place the remainder of the sauce in a serving bowl for your guests to help themselves.
