Bacon Wrapped Chimichurri Pork Tenderloin
Pork tenderloin is covered in jalapeño chimichurri sauce, then wrapped in bacon & oven roasted for a simple & delicious Chimichurri Pork Tenderloin recipe.
Ingredients
Chimichurri Sauce
- 2 jalapeños, seeded & diced
- 2 cups cilantro, leaves & sprigs
- 2 cups parsley, leaves & sprigs
- 4 garlic cloves, minced
- 3 tbsp lime juice, fresh squeezed
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ tsp kosher salt
- 1 tsp black pepper
Pork Tenderloin
- 1 lb pork tenderloin
- 5 slices bacon
Instructions
- Preheat the oven to 400°F.
- Combine all of the chimichurri ingredients in a blender or food processor.
- Blend until well combined, 30-60 seconds.
- Pour ½ cup of the sauce into a small dish and set aside.
- Cover the remaining sauce and place in the refrigerator.
- Use a basting brush to cover the pork tenderloin in the ½ cup of sauce.
- Wrap the bacon around the pork tenderloin and place on top of a wire rack on a foil lined baking sheet.
- Place in the oven and roast for 40 minutes.
- Place a meat thermometer into the center of the pork, the pork will register at 165° F when ready.
- Remove from the oven, rest for 10 minutes, then slice.
- Serve with the remaining chimichurri sauce.
Nutrition Facts
Serving 4servingCalories 515kcal (26%)Carbohydrates 5g (2%)Protein 28g (56%)Fat 42g (65%)Saturated Fat 8g (40%)Cholesterol 91mg (30%)Sodium 554mg (23%)Potassium 750mg (21%)Fiber 1g (4%)Vitamin A 3145mg (63%)Vitamin C 54.7mg (66%)Calcium 59mg (6%)Iron 3.5mg (19%)
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