Barbecue 14. March 2025

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 30 minutes Preparation 30 minutes

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.

Pork fillet with chimichurri Download