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A brightly colored sauce with flavors of garlic and herb make the perfect dinner of roasted chimichurri pork with potatoes and mushrooms!
*Please note* this post was originally posted in 2017. I’ve since redone the post but the recipe remains the same.
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 chimichurri pork is one of those warm-your-soul meals.
What Is Chimichurri Sauce?
Chimichurri sauce is one of those things that I discovered way too late in life!
It’s basically a wonderful, herby combination of greens and olive oil all blended together and traditionally served on meats. My recipe is made of parsley, cilantro, garlic and olive oil. Since its discovery a few years ago I’ve been putting it on steak, chicken and as of late, roasted pork. Something about that flavorful, herby green paste goes so well with pork!
You can use an immersion blender for the sauce or a regular blender!
How Do You Make Chimichurri 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.
What Do You Serve Chimichurri Pork With?
I love to serve this up with roasted potatoes, but you can pair it with a side salad or even rice. If you’re doing the whole low-carb thing, you could even try cauliflower rice!
Chimi, chimi, chimi!! You gotta try it!
Ok, I’m ready for fall. Bring it!
Some other meats and mains from the blog:
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Roasted Chimichurri Pork
- Total Time: 1 hours 60 minutes
- Yield: 4 servings 1x
Description
A brightly colored sauce with flavors of garlic and herb make the perfect dinner of roasted chimichurri 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
- 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.
- Prep Time: 1 hours 30 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: oven roasted
- Cuisine: american
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!
Aah yes winter is sooo long!! Why!? I’m finally ready for all the yummy fall things though 😉 Thanks Kelsie! Hope you had a good weekend!
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
I love fall too, Dawn! I just have a bit of a love/hate relationship with it knowing that it means winter is on it’s way! Thank you so much!! Hope you had a wonderful weekend yourself!
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.
Oh wow!! You are lucky!! I would love a last blast of some hot weather over here!! Haha – glad you love saying chimichurri as much as I do 😉 Hope you had a great weekend my friend!
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:)
You’re right, sweaters are a definite highlight of the cooler weather!! Ooh you could definitely try the chimichurri with chicken! It would be delicious!! I love the vibrance of it too. Hope you had a great weekend!
Summer…..come back! Saying chimichurri over and over until it sounds rediculous is cheering me up, and those crispy looking potatoes !
I know!!! I already miss it! Haha – I’m glad I got to cheer you up Patrick!! Hope you had a great weekend!
I absolutely love adding the freshness of chimichurri to deeply savory dishes like this roasted pork! So perfect…
Hooray! I’m glad we’re on the same page. Thank you Marissa!
Wow, that looks delicious! I am sure Etienne and “the boys” are going to devour it.
Thank you!! They all loved it (even Oscar) 🙂
Loving that chimichurri sauce! I love pork tenderloin and I bet it just tastes amazing with the sauce on top! Yum!! Xoxo
I looove pork tenderloin too Kelly!! Thank you so much! Hope you had a great weekend 🙂
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 🙂
You should definitely try it with chicken!! That would be amazing!! I’m a little obsessed with the chimichurri (and saying it over and over) 😉 Cheers!!
Looks sooo amazing Katherine!! I would love to serve this for a Sunday dinner for my family!! Perfect!! Have a great week!!
Thanks Kim!! It’s the perfect Sunday dinner. Hope your week is going well!