I am a true Food Network addict and in fact other than the news, that may be the only television I watch (naaaaah, actually I also watch the Daily Show and the Colbert Report if I can stay up that late!). The one sauce that I have seen used by a lot of the celebrity chefs on the Food Network is the Argentine Chimichurri sauce. I have been thinking of experimenting with it for quite some time because it has a combination of two of the most flavor packed fresh herbs – parsley and oregano! Also I have been thinking of what I might be cooking for Christmas Dinner this year and a green sauce with red cranberries on an organic pork tenderloin seemed like an appropriately colored and flavored main dish. So tonight was the dress rehearsal cooking session for this new invention of mine. I added different colored potatoes to go on the side and they made the plate absolutely spectacular!
For the Chimichurri Sauce (this is my own twist on the classic sauce – the original one is a little different)
1. 1 cup of chopped flat-leafed parsley
2. 2 tablespoons of fresh oregano leaves
3. 4-5 sage leaves
4. 2 leeks (just the white part – washed and cleaned thoroughly)
5. 3-4 peeled cloves of garlic
6. 3 tablespoons of extra virgin olive oil
7. Salt and pepper
8. 1/3 cup of a white dry wine
9. 1 teaspoon of cumin seeds
10. One tablespoon of coarsely ground mustard.
For the Pork tenderloin:
11. One pork tenderloin
12. 1 lb of small multi colored potatoes
13. ½ large red onion
14. 1/3 cup of dried cranberries
15. 2-3 tablespoons of balsamic vinegar
16. 1 tablespoon of extra virgin olive oil
17. Salt and pepper to taste
2. Make a slit in the pork tenderloin and open the two flaps up.
3. Sprinkle salt and pepper on the inside of the whole piece of meat.
4. Spread out a few spoons of the Chimichurri Sauce inside the piece of meat.
7. With a twine, secure the piece of meat into a well tied bundle (look at the picture).
8. Place the piece of meat into a long oven safe dish. Spread a bit more chimichurri sauce on top of the piece of meat and add the potatoes around the meat.
9. Chop half a red onion and place the sliced onion pieces on the dish. Add more dried cranberries to the dish (mix them with the potatoes).
10. Heat the oven at 425 degree Fahrenheit.
11. Sprinkle a bit more salt, pepper, olive oil and a tablespoon of Balsamic vinegar on the potatoes around the piece of meat.
12. Place a large piece of tin foil on dish and place the dish in the oven for 30 minutes.
13. Then take the dish out of the oven and using a pair of tongs turn over the potatoes and place the dish back into the oven at 325 degrees for another 15 minutes.
14. Take the dish out of the oven and let the meat rest for 10 minutes. Then cut the string and take out the toothpicks and then slice the meat and serve it while it is still hot.