Ingredients for Bbq Pork Loin With Chimichurri Sauce
- 2-3 lb Lean Pork Loin
- 4 cloves minced Garlic
- 1-2 finely chopped Jalapenos
- 1/4 cup Red Wine Vinegar
- 1/2 cup chopped fresh Parsley
- 1/4 cup chopped fresh Oregano
- 1/2 cup Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon freshly cracked black Peppercorn
- 2 tablespoons Lime Juice
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How to Make Bbq Pork Loin With Chimichurri Sauce
- **Make the Chimichurri:** In a medium bowl, combine 4 cloves minced garlic, 1-2 finely chopped jalapeños (adjust to your spice preference), 1/4 cup red wine vinegar, 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh oregano, 2 tablespoons lime juice, and 1/2 cup extra virgin olive oil.
- Season with 1 teaspoon salt and 1/2 teaspoon freshly cracked black pepper. Whisk until well combined.
- Let the chimichurri stand at room temperature for at least 30 minutes to allow the flavors to meld.
- **Marinate the Pork:** Reserve 1/2 cup of the chimichurri sauce. Place the 2-3 lb pork loin in a resealable bag. Pour the remaining chimichurri over the pork, ensuring it's evenly coated.
- Marinate in the refrigerator for at least 4 hours, or up to 8 hours. (Overnight is also great!)
- **Grill the Pork:** Preheat your grill to medium-high heat. Remove the pork from the marinade and discard the marinade.
- Grill the pork loin for approximately 1 hour, or until the internal temperature reaches 160°F (71°C) using a meat thermometer. Turn occasionally to ensure even cooking.
- **Rest and Serve:** Remove the pork from the grill and let it rest for 20 minutes, loosely tented with foil. This allows the juices to redistribute, resulting in a more tender and flavorful pork loin.
- Slice the pork against the grain and drizzle generously with the reserved chimichurri sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
51g
Carbs
2g
