Blackened Pork Loin with Dandelion Green Chimichurri
Add a bit of an adventure to any meal with this chimichurri! Great for anything from tacos to seafood!
Equipment
- Cast Iron Skillet
- Kitchen knife
- Mixing bowl
- Food Processor (optional)
Ingredients
Pork
- 1 whole Pork Tenderloin mine was roughly 2 pounds
- 2 tsp Smoked Paprika
- 1 tsp Coarse Black Pepper
- 2/3 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
Chimichurri
- 3 tbsp Olive Oil
- 1 small Shallot
- 3 cloves Garlic
- 2 handfuls Dandelion Greens about a cup chopped down
- 3 bunches Fresh Parsley about half a cup chopped down
- 1/2 tsp Crushed Red Pepper
- 1/2 squeezed Lemon Juice
- 1 tbsp Apple Cider Vinegar
- Salt and Pepper to taste
Instructions
- Preheat oven to 400. Heat a little oil in the cast iron skillet on the stove.
- Mix together the spice rub and generously coat the pork loin. Lay in hot skillet and sear each side until a blackened appearance starts to form (about 5 minutes on each side).
- Remove from stove and place in the oven to finish cooking until internal temperature reaches 145.
- While pork is baking, in a mixing bowl, combing olive oil, vinegar and lemon juice. Variation here: could use food processor to add all ingredients and pulse to a fine consistency. Or, using a knife, mince greens, shallots and garlic and add to mixing bowl.
- When pork is cooked to temp, remove and allow a few minutes to rest. Slice and top with a generous portion of the chimichurri. Great served with roasted root vegetables or wild rice! Enjoy!