Pork loin with chimichurri

Pork loin with chimichurri Easy Food
Serves 4
For the chimichurri:
120ml red wine vinegar
1 tsp salt
3-4 garlic cloves, crushed
1 shallot, finely chopped
1 red chilli, deseeded and finely chopped
1small handful of fresh coriander, finely chopped
4 tbsp fresh parsley, finely chopped
2 tbsp fresh oregano, finely chopped
180ml extra-virgin olive oil

For the prok:
500g pork tenderloin
1 tbsp olive oil
  1. Combine the vinegar, salt, garlic, shallot, and chilli in a non-metallic bowl and stand for 10 minutes. Stir in the coriander, parsley, and oregano, then use a fork to whisk in the oil. Season with salt and black pepper to taste, then cover and chill for at least four hours or overnight.
  2. Place a roasting tin in the middle of the oven and preheat the oven to 220˚C/200˚C fan/gas mark 7.
  3. Pat the pork dry with kitchen paper and trim off any large pieces of surface fat. Rub salt and pepper into the surface of the pork on all sides.
  4. Carefully remove the hot roasting tin from the oven and pour in the oil. Swirl to coat the bottom.
  5. Set the pork in the roasting tin. Return the pan to the oven. Roast for 10 minutes.
  6. Turn the pork over. Reduce the oven temperature to 200°C/180˚C fan/gas mark 6 and cook for another 15 minutes.
  7. Transfer the pork to a carving board, cover with foil and rest for 15 minutes. Serve with the chimichurri and some crispy homemade chips.

Per serving: 599kcals, 50.8g fat (8.2g saturated), 4.2g carbs, 0g sugars, 4.2g protein, 1.4g fibre, 0.659g sodium