Spicy chimichurri sauce adds a bold flavor to this pork loin.
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308 per serving
- 2 tablespoons cumin seeds
- 2 teaspoons black peppercorns
- 1 tablespoons coriander
- 1-1/2 tablespoons red chili powder
- 1 tablespoons kosher salt
- 1/2 tablespoons cinnamon
- 1/2 tablespoons hot red pepper flakes
- 2 pounds pork tenderloin
- 2 large cloves garlic, finely chopped
- 1 cup fresh cilantro, coarsely chopped
- 2 cup fresh flat leaf parsley, coarsely chopped
- 2 tablespoons lime juice
- 1/2 cup olive oil
- 1 teaspoons kosher salt
Preheat oven 350°F.
Measure out the cumin, peppercorns and coriander. Grind them together to a powder in a spice grinder. Pour ground spices into a bowl and add the chili powder, salt, cinnamon and red pepper flakes. Stir to combine with a fork. Rub the pork with the spice mixture.
Preheat a grill to medium-high heat (or if cooking inside, a ridged stove-top grill). Add pork to a hot grill and cook for about 3 minutes until a nice color forms (don't burn the spice rub; light grill marks are okay). Transfer the pork to a sheet pan, grill marks up. Finish cooking in the oven until done, about 10-15 minutes. (150°F when tested with a meat thermometer). If grilling outdoors, transfer the meat to a part of the grill that is not over direct heat and finish cooking for about 10-15 minutes or until cooked through. Transfer pork to a cutting board; let rest at least 5 minutes before slicing.
Put the chopped garlic, parsley and cilantro in a medium non-reactive bowl. Add the lime juice, oil, and 1 teaspoon salt. Stir to combine. Slice the pork and serve with a tablespoon of the sauce.