Learn to make this classic Argentinian dish with a healthy twist. Roasted free range pork tenderloin with a quick chimichurri sauce and a light but filling mash. Everything a great dinner should be...Simple, healthy, delicious.

30 Minutes. Free range pork. Gluten free. Sugar Free. Dairy Free.

Serves 2.

300g free range pork tenderloin
2 tablespoons red wine vinegar
5 sprigs of parsley
5 sprigs of coriander
1 clove of garlic 
1/4 teaspoon ground cumin
250g dirty brown potatoes
300g cauliflower

Preheat oven & marinate pork
Preheat oven to 200ºC on fan bake. In a bowl, combine pork with salt, pepper, and a drizzle of olive oil. Mix well and set aside.

Make chimichurri sauce
Place red wine vinegar, herbs, garlic, cumin and salt in a food processor. Add 50ml of olive oil and blend until smooth. Alternatively mortar and pestle or a knife can be used until you achieve a paste.

Make mash
Peel and cut potatoes into 2cm chucks. Remove the florets from the cauliflower. Place into a pot of salted cold water. Cover and bring to the boil and cook for 10 - 15 minutes until soft. Drain and place back into the pot. Add butter to taste. Mash until desired consistency and season with salt and pepper.

Cook pork
While the mash is cooking, heat a fry pan or baking tray over the stovetop to a medium heat and sear each side of the pork for 2 minutes to colour. Place pork on a lined bake tray in oven for 10 minutes for the 2 and 4 serve and 12 - 13 minutes for the 3 serve. Remove and rest uncovered for 2 – 3 minutes before slicing. 

To serve
Slice the pork into 1cm pieces. Plate mash then top with pork and chimichurri sauce.


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November 03, 2015 by Timothy Ryder
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