Roasted Chimichurri Pork

Chimichurri Pork

You guys, it’s officially Fall. I think I have to finally stop holding onto summer 🙁 If my latest outdoor adventure in the cold and wind leaving me shivering to the bone wasn’t enough to convince me, it’s actually fall now. The last day of summer was yesterday! We’ve been having chillier weather for a while now, and it’s certainly getting darker earlier and earlier, but I just wasn’t ready to say goodbye. *Sigh* our summers are so short, especially here in Calgary.

I do love some things about winter – like a snowy Christmas, building snowmen in the backyard and the crunch of snow under my shoes…but I’d be completely ok if I only got to experience these things for say, 3 months. Not 8!! Oh winter, how I dread thee.

The only thing that perks me up is the thought of alllll the seasonal cooking and baking in store for us! I can finally turn on my oven without facing the wrath of my husband, and all those beautiful casserole dishes of mine start making an appearance again.

This roasted chimmi pork is one of those warm-your-soul meals.

Roasted Chimichurri Pork

Chimichurri sauce is one of those things that I discovered way too late in life! Since its discovery a few years ago I’ve been putting it on steak, chicken and as of late, roasted pork. Something about that flavourful, herby green paste goes so well with pork!

After whipping up your chimichurri, this dish comes together in a snap. Prepare a quick rub for your pork loin and let things marinate for an hour or so in the fridge. Dice up some potatoes, mushrooms or whatever else you have on hand and spread it all over a sheet pan. Add the pork and cook for about 25 minutes!

The sauce goes on later and really adds the best pop of flavour. The roasted potatoes and mushrooms are awesome, soft with a nice crispy exterior. You can’t go wrong with adding a little chimichurri to those as well 😉

Did you know they now recommend cooking pork until 145 F? It used to be 160 F, but cooking to 145 F results in a much juicier, softer roast. I’m a little nutty when it comes to meat safety so I usually cook mine until about 150 F give or take.

Chimi, chimi, chimi!! You gotta try it!

Ok, I’m ready for fall. Bring it!

Roasted Chimichurri Pork

Roasted Chimichurri Pork

Prep

Cook

Total

Yield 4 servings

A brightly coloured chimichurri sauce with flavours of garlic and herb makes the perfect accompaniment to roasted pork with potatoes and mushrooms! 

Ingredients

  • 1 lb pork loin roast, boneless
  • 1 tbsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp oil (grapeseed, canola)
  • 4 small baking potatoes
  • 1 cup sliced mushrooms
  • 2 tbsp oil (grapeseed, canola)

Chimichurri Sauce

  • 1 1/2 cups fresh parsley
  • 1/2 cup fresh cilantro
  • 2 roasted garlic cloves
  • 2 tbsp oil (grapeseed, canola)
  • 2 tbsp red wine vinegar
  • 1/2 tsp crushed red pepper flakes

Instructions

  1. In a small bowl, create the rub for the pork roast by combining the dried parsley, garlic powder, paprika, salt, crushed red pepper flakes and oil. Massage the rub all over the pork roast until all sides are covered. Cover and place the pork roast in the fridge for at least an hour.
  2. Dice the potatoes into 1" pieces and on a large baking sheet, toss the potatoes and mushrooms together with the oil. 
  3. Preheat the oven to 400 F. Place the roast in the middle of the baking sheet along with the potatoes and mushrooms, and place in the oven to roast until it has reached a minimum internal temperature of 145 F.
  4. While the pork is cooking, prepare the chimichurri sauce: In a food processor, combine the parsley, cilantro, roasted garlic and oil until a coarse sauce forms. Add the vinegar and crushed red pepper flakes and blend together until you've reached the texture you desire.
  5. Remove the roast from the oven, slice and serve with chimichurri sauce.

Leftover chimichurri sauce will keep in the fridge, in an airtight container for 3-4 days.

roasted chimichurri pork

Tools used in today’s recipe

 

A brightly coloured chimichurri sauce with flavours of garlic and herb makes the perfect accompaniment to roasted pork with potatoes and mushrooms! 
 

38 Comments

  1. Kelsie | the itsy-bitsy kitchen

    Why does summer always feel so short? And winter always seems like the longest season everrrrrr. . . I’m ready for pumpkin right now, but not for the short days :(. Although this delicious pork seems like it would help!

  2. Fall, I don’t mind. Actually, I love it. Winter? Not so much! It definitely is fun to say chimichurri 🙂 I bet this tastes absolutely amazing with that pork!! That colour is so vibrant and ‘happy’ too. Have a wonderful weekend, my friend. XO

  3. This is such a beautiful roast and I love the extra flavor the chimichurri adds, plus I just like saying chimichurri lol. I finally accepted the idea of loving all things Fall when we got a week of high 80-90 degree weather, what the heck? Have a wonderful weekend!! Take care.

  4. Summer always feels the shortest, right? But, cozy fall sweaters it is!!! I don’t eat pork, but I bet this combo will be equally delicious with chicken. Chimichurri always brings that freshness and vibrant color to any dish. Have a wondeful weekend Kathy:)

  5. Summer…..come back! Saying chimichurri over and over until it sounds rediculous is cheering me up, and those crispy looking potatoes !

  6. I absolutely love adding the freshness of chimichurri to deeply savory dishes like this roasted pork! So perfect…

  7. Wow, that looks delicious! I am sure Etienne and “the boys” are going to devour it.

  8. Loving that chimichurri sauce! I love pork tenderloin and I bet it just tastes amazing with the sauce on top! Yum!! Xoxo

  9. I am a vegetarian..But I often cook chicken for my brother!! The chimichurri sauce sounds yummy..What a pretty pop of green! I am going to try your recipe with chicken breasts soon! In fact I am going to try it with a lot of our vegetarian meals as well!! Love the sound of chimichurri 🙂

  10. Looks sooo amazing Katherine!! I would love to serve this for a Sunday dinner for my family!! Perfect!! Have a great week!!

  11. DANG my soul is warmed just looking at it so imagine what it will feel like to EAT it! Looks delicious.

  12. ahh i love chimichurri!! i’m not a huge fan of meat, but drizzle some chimichurri on, and i’m there.

  13. It’s kinda chilly here in the morning and at night, but the days here are just perfect! You should come visit and we can be crazy ladies who refuse to let go of summer together!! 🙂 I love chimichurri! Like, drinking that stuff always sounds like a good idea to me! So you know I’m drooling over this pork!! I want it ALL! Immediately! Cheers, chicka!

  14. This is definitely a comfort meal. It looks fantastic! And yes! on a whole lot of chimichurri! I love it when a whole meal can be thrown into the oven and be done in 30 minutes.

  15. My son Sean is going to LOVE this dinner! After studying abroad in college in Argentina, he’s a HUGE chimichurri fan! And he’s loves the other white meat too! Sending him the recipe ASAP Katherine! Happy weekend!

  16. I’m obsessed with chimi! adam and i did an Argentinian cooking class for his birthday and learnt how to make it! SO good! I feel you about winter, I love the snow but that endless dreary rainy cloudy does my head in! have a great weekend katherine!

  17. marcie@flavorthemoments

    I have to admit that I was dreading the end of summer after all the rain we had here last year but I’m on board with fall now (not that Mother Nature cares!) haha It’s supposed to cool off this week so all I want is casseroles, soup, and delicious comforting meals like this! I love chimichurri — this looks so good!

  18. I must try chimichurri on my pork! This sounds so tasty and hearty for these chilly autumn days! Pinned!

  19. A few years ago! I discovered chimmichurri a couple of months back! Sigh… so late to everything… This is delicious though. That pork looks perfectly cooked!

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