Get ready to elevate your dinner game with a dish that’s bursting with flavor and a hint of smoky goodness! Our Smoked Pork Tenderloin with Chimichurri is not just a meal; it’s an experience that will transport your taste buds straight to Argentina. Imagine tender, juicy pork infused with aromatic wood smoke, perfectly complemented by a vibrant, herbaceous chimichurri sauce. Whether you’re hosting a backyard barbecue or simply looking to impress your family with something special, this recipe is sure to become a favorite. Don’t miss out on the chance to create a culinary masterpiece that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Argentinian
Serves: 6 servings
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh parsley, chopped
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup olive oil (for chimichurri)
Instructions
- Prepare the pork tenderloin by patting it dry with paper towels and trimming any excess fat or silver skin.
- Rub the pork tenderloin with 2 tablespoons of olive oil, then generously season all sides with salt and pepper.
- Prepare your smoker by preheating it to 225°F (107°C), using wood chips like hickory or oak for additional smoky flavor.
- Place the seasoned pork tenderloin directly on the smoker grates and cook for approximately
- 5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
- While the pork is smoking, prepare the chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, red pepper flakes, and 1/2 cup olive oil in a bowl.
- Whisk the chimichurri ingredients together and let sit at room temperature to allow flavors to meld.
- Once the pork reaches the desired internal temperature, remove it from the smoker and let it rest for 10-15 minutes to allow juices to redistribute.
- Slice the pork tenderloin against the grain into thin medallions.
- Drizzle the prepared chimichurri sauce over the sliced pork just before serving.
- Garnish with additional fresh parsley and serve immediately, with extra chimichurri on the side.
Tips
- Choose the Right Wood Chips: For the best smoky flavor, opt for hickory or oak wood chips. Soak them in water for about 30 minutes before using to create a longer-lasting smoke.
- Let the Pork Come to Room Temperature: Before cooking, allow the pork tenderloin to sit at room temperature for about 30 minutes. This helps it cook more evenly.
- Use a Meat Thermometer: To ensure your pork is perfectly cooked, use a meat thermometer to check for an internal temperature of 145°F (63°C). This will guarantee a juicy and tender result.
- Resting is Key: Don’t skip the resting step after smoking! Letting the pork rest for 10-15 minutes allows the juices to redistribute, resulting in a more flavorful and moist dish.
- Customize Your Chimichurri: Feel free to experiment with the chimichurri ingredients! Add a pinch of cumin for warmth, or substitute cilantro for parsley for a different flavor profile.
- Serve with Sides: Pair your smoked pork tenderloin with grilled vegetables, roasted potatoes, or a fresh salad to create a well-rounded meal that’s sure to impress.
Nutrition Facts
Calories: 289kcal
Carbohydrates: g
Protein: 14g
Fat: 27g
Saturated Fat: 4g
Cholesterol: 23mg
