Pork fillet with chimichurri
The meat is grilled to perfection. The grilled bread is ready. Now only one thing is missing - the sauce. That's what this recipe is all about and of course I want to offer you something special again this time. Chimichurri - the Argentinian herb sauce goes perfectly with grilled beef or steaks. In this recipe, it is served on a delicious pork fillet. The pesto-like sauce is also popular as a marinade for chicken and fish.
Preparation time 30 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 4 portions
Pork fillet with chimichurri
- 600g pork fillet
- For the chimichurri
- Olive oil
- 1 lime
- 1 bunch of flat-leaf parsley
- 1 red onion
- 2 bay leaves
- 2 garlic cloves
- 1/2 tsp chili flakes
- 1/2 tsp black peppercorns
- 1 tsp coarse sea salt
- 1 tsp dried oregano
- 1 tsp dried thyme
Preparation
Chimichurri
- Finely chop the parsley, onion and garlic and place in a mortar with the other ingredients. Add the lime juice and olive oil until a thick emulsion is formed.
- Crush all the ingredients in a mortar and grind until a paste is formed. The consistency should resemble a pesto. For a slightly thinner chimichurri, simply add a little olive oil. Of course, the bay leaves cannot be crushed with a mortar and should only remain in the chimichurri for the flavor. They can simply be removed before serving.
- To allow all the flavors to develop properly, the chimichurri should infuse for 3 days to (in the best case) 1 week. The sauce can be kept in a sealed jar in the fridge for several weeks.
Pork fillet
- Salt the pork fillet and marinate overnight in the fridge.
- Heat the barbecue to 450 degrees. Grill the pork fillet on both sides and then leave at 200°C until a core temperature of 63° is reached.
- Remove from the grill, cut into individual pieces and serve with the chimichurri.
