Don’t let your garden herbs will go to waste! Chimichurri is an Argentinean sauce made with fresh parsley, basil, oregano, a little garlic and canola oil. It adds a flavourful punch to grilled pork, fish and meat. This recipe is extra robust; start with a chimichurri rub for your pork tenderloin, roast as directed and top with a homemade chimichurri sauce. A must have at your next backyard BBQ.
1 Tbsp canola oil (15 mL)
1 Tbsp dried parsley leaves (15 mL)
1/2 tsp onion powder (2 mL)
1/2 tsp garlic powder (2 mL)
1/2 tsp dried basil (2 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp paprika (2 mL)
1/8 tsp red pepper flakes (0.5 mL)
16 oz pork tenderloin (500 g)
2 cups fresh parsley (500 mL)
1/4 cup fresh oregano (60 mL)
2 garlic cloves, cut into 3 pieces (2)
1/4 small red onion, cut into 4 pieces (1/4)
3 Tbsp canola oil (45 mL)
2 Tbsp balsamic vinegar (30 mL)
1 tsp lemon juice (5 mL)
1/4 tsp red pepper flakes (1 mL)
1 Tbsp canola oil (15 mL)
1 Tbsp dried parsley leaves (15 mL)
1/2 tsp onion powder (2 mL)
1/2 tsp garlic powder (2 mL)
1/2 tsp dried basil (2 mL)
1/2 tsp dried oregano (2 mL)
1/2 tsp paprika (2 mL)
1/8 tsp red pepper flakes (0.5 mL)
16 oz pork tenderloin (500 g)
2 cups fresh parsley (500 mL)
1/4 cup fresh oregano (60 mL)
2 garlic cloves, cut into 3 pieces (2)
1/4 small red onion, cut into 4 pieces (1/4)
3 Tbsp canola oil (45 mL)
2 Tbsp balsamic vinegar (30 mL)
1 tsp lemon juice (5 mL)
1/4 tsp red pepper flakes (1 mL)
