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