Roasted Chimichurri Pork
TOTAL TIME: 2 HOURS
For the Chimichurri:
6 cloves garlic, minced
2 chillis, seeded and finely diced
60 mL red wine vinegar
½ cup flat leaf parsley, finely chopped
¼ cup sage leaves, finely chopped
¼ cup spring onions, finely chopped
Juice of 3 limes
1 cup olive oil
1 tsp salt
1 tsp freshly ground black pepper
For the Pork:
1.2 kg pork loin
Freshly ground black pepper
Drizzle of olive oil
Combine garlic, chilli, red wine vinegar, parsley, sage, spring onion, and lime juice in a food processor with olive oil, salt, and pepper. Blitz, retaining some texture. Divide mixture in half. Use one half to marinate the pork and reserve the other half for serving.
Trim pork loin of excess fat and pat dry with paper towel. Add to a dish and pour over half the chimichurri mixture. Rub chimichurri all over pork, then cover with clingfilm and refrigerate for 30 minutes to allow flavour to develop.
Preheat oven to 180ºC.
Remove pork from marinade, wiping off any excess. Season pork with salt and pepper and drizzle with olive oil.
Add an oven-safe frying pan to the stove over high heat. Add pork to the pan and sear on all sides. Transfer pan to the oven and cook for 1 hour. Remove from oven, cover loosely with foil, and allow to rest for 15 minutes before slicing.
Spoon reserved chimichurri over pork to serve.