The Best Chimichurri Sauce over Marinated & Grilled Pork Loin

The Best Chimichurri Sauce over Marinated & Grilled Pork Loin

Mar 1, 2015 | View Article

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My husband Phil is in an all male half-century old wine group called “Wino’s”,  where you are voted in when someone departs, and it was his turn to host this weekend. The host typically serves an assortment of fruits and cheeses, as well as a dish to snack on. Of course the task fell to me, something I didn’t mind at all.

Lately, I have been a bit obsessed with chimichurri, and I thought it would be the perfect accompaniment to my Sutter Home Merlot marinated center cut pork loins. Fresh and smooth with black cherry flavors and hints of smoke and spice, the merlot is a wine with moderate tannins.

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Sutter Home sent four bloggers each a blend, and asked us to come up with recipes for our sponsored posts. The merlot made the perfect marinade, and married well with the chimichurri spices added to the pork prior to grilling. The chimichurri sauce was a huge hit, something that was quite special to me, as one of the Wino’s is an Argentinian aficionado, the recipes origin.

Check out the other blogger’s recipes: Food Hunters Guide (host), Miss In The Kitchen, and Cookistry.

And, enter our giveaway below, where one winner will be sent all of this great swag from Sutter Home:

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  • Napa Valley BBQ sauce
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  • Napa Valley Peach Salsa
  • Napa Valley Garlic Mustard
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Recipe: 

Ingredients:

Pork:

2 center cut pork loins, washed and trimmed of fat and silverskin

1 bottle of good wine (Sutter Home Merlot)

Preparation:

Trim the tenderloins of all fat and silverskin. Place them in a baking dish large enough to hold them and the marinade.

Pour the wine over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.

Preheat an outdoor grill or indoor grill pan.

Remove the pork from the wine marinade, shaking off any excess. Brush lightly with chimichurri sauce on each side. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 140-145 degrees F. Transfer the meat to a platter and allow the meat to rest for 10 minutes before carving.

Slice the pork into 1/4 inch-thick slices, serve with chimichurri sauce.

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Chimichurri Sauce:

1 bunch cilantro, leaves trimmed from hard stems, rough chopped

1 bunch flat leaf parsley, leaves trimmed from hard stems, rough chopped

1 lemon, seeded and juice from 1/2

1/4 cup red wine vinegar

1 1/2 full tablespoons red pepper flakes

2 tablespoons fresh oregano leaves, rough chopped

1 whole bulb fresh garlic, peeled, smashed, and chopped(about 8 cloves)

2 cups good quality and fresh olive oil (California Olive Ranch)

Sea salt, ground to taste

Preparation: Pulse above ingredients in Vitamix or food processor until consistency is that of photo above.

So good, I got Chimichurri Sauce on my lens!

So good, I got Chimichurri Sauce on my lens!

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