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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:
PrintRoasted 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
DANG my soul is warmed just looking at it so imagine what it will feel like to EAT it! Looks delicious.
Haha! It’s very soul warming 😉 thanks Jessie!
ahh i love chimichurri!! i’m not a huge fan of meat, but drizzle some chimichurri on, and i’m there.
An alternative it to just eat it by the spoonful 😉 Hah thanks Heather!!
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!
YES – I love that idea. I’m already a little crazy so I might as well do it with someone else 😉 Thanks Chey!! Hope you have an awesome weekend
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.
I totally agree! I’m all about the quick and easy meals 🙂 Thank you Thao – I hope you have a great weekend!
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!
Wow, Mary Ann! How cool is it that he had that opportunity. I would love to go to Argentina some day. I hope he gets a chance to try it out (and it does Argentinean chimichurri justice). Happy weekend to you!!
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!
That sounds super fun – I need to do more cooking classes with my man. The snow is beautiful, I can’t deny that! Thanks Georgie!
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!
I completely agree!! As soon as the weather cools off I get excited to bake and eat all of the warm comforting foods 🙂 We have some warmer weather this weekend and I’m hanging on! Have a great weekend Marcie!
I must try chimichurri on my pork! This sounds so tasty and hearty for these chilly autumn days! Pinned!
You really must! I hope you love it 🙂 Thanks for the pin, and have a wonderful weekend!
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!
Hah that’s honestly how I feel about most things in the food blogging world – always late to the party! At least you’ve discovered it now 🙂 Hope you had a good weekend my friend!