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.
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!
A brightly coloured chimichurri sauce with flavours of garlic and herb makes the perfect accompaniment to roasted pork with potatoes and mushrooms!
- 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)
- 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
- 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.
- Dice the potatoes into 1″ pieces and on a large baking sheet, toss the potatoes and mushrooms together with the oil.
- 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.
- 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.
- 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.
Tools used in today’s recipe