Print

Low Carb Keto Roasted Pork Tenderloin with Cilantro Chimichurri Sauce

Low Carb Keto Pork Chimichurri

5 from 1 reviews

Roasted Pork Tenderloin and Cilantro Chimichurri Sauce go together like Batman and Robin.

Scale

Ingredients

1 pound pork tenderloin

chimichurri sauce:

1 shallot, roughly chopped
1 jalapeño pepper, roughly chopped
3 garlic cloves, roughly chopped
1/4 cup red wine vinegar

1/4 cup lime juice, (from 2 limes)
1 teaspoon salt

1/4 teaspoon black pepper
3/4 cup roughly chopped cilantro
1 teaspoon dried oregano

3/4 cup extra virgin olive oil

Instructions

1.  Add all chimichurri ingredients to a food processor or blender and process for 1 minute.

2.  Separate out 1/2 cup for a marinade.  

3.  Wash and dry pork tenderloin and remove any excess fat.  Place in a gallon sized ziplock bag along with 1/2 cup reserved chimichurri  sauce.  Marinate in the refrigerator for at least 30 minutes.  Wipe off any excess marinade.

4.  Preheat oven to 350 degrees F and place tenderloin in a shallow uncovered baking dish.

5.  Roast for 20 minutes or until internal temperature reaches 160 degrees F.  (If you are using a different sized tenderloin, bake for 20 minutes per pound.)

6.  Let rest 5-7 minutes before slicing.  Serve pork slices with chimichurri sauce on top or on the side.

Nutrition

Keywords: Low Carb Pork Chimichurri, Keto Pork Chimichurri, Paleo Pork Chimichurri