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

1. 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.
2. 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.
3. 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

1. Salt the pork fillet and marinate overnight in the fridge.
2. 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.
3. Remove from the grill, cut into individual pieces and serve with the chimichurri.