Pork tenderloin skewers with wild garlic chimichurri

Based on 7 ratings
Christian

Christian

Test Kitchen Manager and Chef

“Chimichurri is a green spicy sauce which is usually served with grilled meats or used as a marinade for chicken or fish. It is especially popular in Uruguay and Argentina, where it originates from.”

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
450 g pork tenderloin
20 g wild garlic
20 g parsley
10 g cilantro
chili
3 tbsp lime juice
6 tbsp olive oil
shallots
4 slices bacon
cherry tomatoes
75 g baby leaf lettuce
salt
pepper
sugar
vegetable oil (for frying)
Metric
Imperial

Utensils

  • pot (small)
  • bowl (large)
  • food processor
  • slotted spoon
  • paper towels
  • cutting board
  • knife
  • skewer
  • grill pan
  • tongs
  • aluminum foil

Nutrition per serving

Cal
725
Protein
73 g
Fat
48 g
Carb
0 g
  • Step 1/4

    Bring a small pot of water to a boil and place a bowl of cold water next to it. Blanch the wild garlic in boiling water for approx. 1 min., transferring it directly to the cold water to cool afterwards. In a food processor, add blanched wild garlic, parsley, cilantro, chili, some lime juice, some olive oil, salt and pepper,  and blend to a thick sauce.
    • 20 g wild garlic
    • 20 g parsley
    • 10 g cilantro
    • chili
    • 2 tbsp lime juice
    • 5 tbsp olive oil
    • salt
    • pepper
    • pot (small)
    • bowl (large)
    • food processor
    • slotted spoon

    Bring a small pot of water to a boil and place a bowl of cold water next to it. Blanch the wild garlic in boiling water for approx. 1 min., transferring it directly to the cold water to cool afterwards. In a food processor, add blanched wild garlic, parsley, cilantro, chili, some lime juice, some olive oil, salt and pepper, and blend to a thick sauce.

  • Step 2/4

    Pat the pork tenderloin dry with paper towels and cut into chunks. Peel and halve the shallots. Skewer the pork, shallots, and bacon and season with salt.
    • 450 g pork tenderloin
    • shallots
    • 4 slices bacon
    • paper towels
    • cutting board
    • knife
    • skewer

    Pat the pork tenderloin dry with paper towels and cut into chunks. Peel and halve the shallots. Skewer the pork, shallots, and bacon and season with salt.

  • Step 3/4

    Heat vegetable oil in a grill pan over medium-high heat. Grill the skewers on each side for approx. 2 min. Pack in aluminum foil and let skewers rest for approx. 5 min. In the meantime, add the cherry tomatoes with some oil to the grill pan, and season with salt and pepper. Grill just until they start to burst.
    • cherry tomatoes
    • vegetable oil (for frying)
    • grill pan
    • tongs
    • aluminum foil

    Heat vegetable oil in a grill pan over medium-high heat. Grill the skewers on each side for approx. 2 min. Pack in aluminum foil and let skewers rest for approx. 5 min. In the meantime, add the cherry tomatoes with some oil to the grill pan, and season with salt and pepper. Grill just until they start to burst.

  • Step 4/4

    Mix remaining lime juice, remaining olive oil, salt, and sugar in a small bowl. Add baby leaf lettuce to a large bowl and add the dressing, tossing to combine. Serve pork skewers with wild garlic chimichurri and salad. Enjoy!
    • 1 tbsp olive oil
    • 1 tbsp lime juice
    • 75 g baby leaf lettuce
    • sugar

    Mix remaining lime juice, remaining olive oil, salt, and sugar in a small bowl. Add baby leaf lettuce to a large bowl and add the dressing, tossing to combine. Serve pork skewers with wild garlic chimichurri and salad. Enjoy!