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Bacon Wrapped Chimichurri Pork Tenderloin
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Pork tenderloin is covered in jalapeño chimichurri sauce, then wrapped in bacon & oven roasted for a simple & delicious Chimichurri Pork Tenderloin recipe.
Course
Main Course
Cuisine
American, Argentinian
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Servings
4
people
Calories
515
Author
Whitney Bond
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
Serving:
4
g
|
Calories:
515
kcal
|
Carbohydrates:
5
g
|
Protein:
28
g
|
Fat:
42
g
|
Saturated Fat:
8
g
|
Cholesterol:
91
mg
|
Sodium:
554
mg
|
Potassium:
750
mg
|
Fiber:
1
g
|
Vitamin A:
3145
mg
|
Vitamin C:
54.7
mg
|
Calcium:
59
mg
|
Iron:
3.5
mg