Bacon Wrapped Chimichurri Pork Tenderloin
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Pork tenderloin is covered in jalapeño chimichurri sauce, then wrapped in bacon & oven roasted for a simple & delicious Chimichurri Pork Tenderloin recipe.
Chimichurri, the rich, flavorful sauce from Argentina is perfectly paired with lean pork tenderloin, then wrapped in crispy bacon, in this decadent dinner recipe that’s super easy to toss together!
While I’ve been a chimichurri fan for some time now, I’ve never incorporated the green sauce into a dish on the blog.
Last week I thought it was about time I changed that, so I took a heap of fresh parsley and combined it with cilantro and jalapeños to put my own little spin on the sauce!
While traditionally chimichurri sauce is served over grilled steak, I decided to switch it up and use one of my favorite cuts of pork, the tenderloin, it’s tender, lean, juicy and so delicious!
I then decided to wrap some bacon around the tenderloin to add a crisp texture to the dish… and because everything is better with bacon! 🙂
Chimichurri Sauce Ingredients
- 2 jalapeños (de-seeded & diced)
- 2 cups cilantro (leaves & sprigs)
- 2 cups parsley (leaves & sprigs)
- 4 garlic cloves (minced)
- 3 tbsp lime juice (3-4 small limes)
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ tsp kosher salt
- 1 tsp black pepper
Bacon Wrapped Pork Tenderloin Ingredients
- 1 lb pork tenderloin
- 5 slices bacon
Preheat the oven to 400°F.
Combine all of the chimichurri ingredients in a blender or food processor.
Blend until well combined, 30-60 seconds.
Pour ½ cup of the sauce into a small dish and set aside. Cover the remaining sauce and place in the refrigerator.
Use a basting brush to cover the pork tenderloin in the ½ cup of sauce.
Wrap the bacon around the pork tenderloin and place on top of a wire rack on a foil lined baking sheet.
Placing the bacon-wrapped pork on the baking rack will allow the bacon grease to drip down onto the foil as the pork cooks. The foil is just there for easy clean up 🙂
Place in the oven and roast for 40 minutes, place a meat thermometer into the center of the pork. The pork will register at 165° F when ready.
Remove from the oven, rest for 10 minutes, then slice.
Serve with the remaining chimichurri sauce.
Such a beautifully presented and wonderfully flavorful dish that really is so simple to make!
I love the chimichurri sauce because it packs so many greens into one scrumptious sauce!
I used the leftover sauce from this recipe on chorizo & egg breakfast tacos (which can be seen on my hunger-inducing Instagram page 😉 ) and it was SO good!
Bacon Wrapped Chimichurri Pork Tenderloin
Ingredients
Chimichurri Sauce
- 2 jalapeños, seeded & diced
- 2 cups cilantro, leaves & sprigs
- 2 cups parsley, leaves & sprigs
- 4 garlic cloves, minced
- 3 tbsp lime juice, fresh squeezed
- ¼ cup red wine vinegar
- ½ cup olive oil
- ½ tsp kosher salt
- 1 tsp black pepper
Pork Tenderloin
- 1 lb pork tenderloin
- 5 slices bacon
Instructions
- Preheat the oven to 400°F.
- Combine all of the chimichurri ingredients in a blender or food processor.
- Blend until well combined, 30-60 seconds.
- Pour ½ cup of the sauce into a small dish and set aside.
- Cover the remaining sauce and place in the refrigerator.
- Use a basting brush to cover the pork tenderloin in the ½ cup of sauce.
- Wrap the bacon around the pork tenderloin and place on top of a wire rack on a foil lined baking sheet.
- Place in the oven and roast for 40 minutes.
- Place a meat thermometer into the center of the pork, the pork will register at 165° F when ready.
- Remove from the oven, rest for 10 minutes, then slice.
- Serve with the remaining chimichurri sauce.
Nutrition Facts
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