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Cooking 101
The flavors of the rub — garlic, paprika, black pepper, a touch of coconut sugar(swap for brown if you can't find coconut!) — sear into the tenderloin creating a nice, flavorful crust. Then you drizzle our herby, bright Chimichurri all over it to balance out the flavors and add a saucy texture. We just saved you about 30 minutes of work. You're welcome ;)
Chef Tip: This searing method, first on high heat in a pan, then transferred to the oven, is the surest way to get a crispy sear on the outside and juicy, tender meat on the inside. Use this technique on all your meat... and actually on some of your veggies too!
1 Tbsp coconut sugar
Salt
1 tsp Paprika
1 tsp Garlic powder
Pepper
2.5 lbs pork tenderloin
Olive oil
Preheat oven to 400°F, with a rack in the middle
Combine the brown sugar with about a tsp of salt, paprika, garlic powder, and a few dashes of pepper
Rub the tenderloin with the seasoning until evenly coated
Heat a cast-iron or oven-safe skillet over high heat. Add a glug of oil to coat the pan, then sear the tenderloin on each side for about 5 minutes. Place the pan in the oven and roast for about 15 minutes, flipping the tenderloin halfway through. The internal temperature should read 145°F
Remove the tenderloin from the pan and let it rest for a few minutes before slicing and serving dressed with Chimichurri
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
You’ll often see this term in our recipes, and it’s a crucial step in getting the most juicy, tender result after cooking proteins like beef and chicken. It’s simply waiting, for about 5 minutes or so, before slicing into your protein. As you cook meat, the natural juices reach a boiling point and come to the surface. As the meat rests, the juices redistribute into the meat instead of running out as soon as you cut into it.
To sear or pan-sear something is to cook it in a hot pan, undisturbed, until the surface is very deeply caramelized. You’ll often see this term used for larger, flat proteins, like steaks, or hearty vegetables like cauliflower.
Nutrition (per serving)
Calories = 400
Total fat = 19g
Total carbohydrates = 3g
Fiber = 0g
Protein = 50g
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