Twice-marinated pork tenderloin with chimichurri

Twice-marinated pork tenderloin with chimichurri

By
From
Lagom
Serves
4-6
Photographer
Yuki Sugiura

This recipe is ideal for a party as it can be scaled up to serve lots of people. Twice- or double-marinated pork is a trendy way to cook pork tenderloin in Sweden and the effort involved gives you licence to show off a bit. This is probably the longest-to-prepare recipe in this book – three days in total! However, the overall elbow grease over those three days is pretty minimal. The second marinade acts as a dressing for the meat, adding further flavour.

Ingredients

Quantity Ingredient
750g pork tenderloins
cold-pressed rapeseed oil or olive oil, for frying
1 lime, thinly sliced, to serve
1 small bunch mint, leaves picked, to serve

For the first marinade

Quantity Ingredient
1 tablespoon white wine vinegar
1/2 tablespoon balsamic vinegar
2 teaspoons dark muscovado sugar
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
2 tablespoons tomato puree

For the second marinade

Quantity Ingredient
2 tablespoons dark muscovado sugar
1/2 tablespoon balsamic vinegar
50ml lime juice
100ml rapeseed oil or olive oil
1 red chilli, finely chopped
2 garlic cloves, thinly sliced

For the chimichurri

Quantity Ingredient
2 tablespoons red wine vinegar
1 garlic clove, finely chopped
1 small shallot, finely chopped
1 green chilli, finely chopped
1 small bunch parsley, finely chopped
1 small bunch coriander, finely chopped
75ml extra virgin olive oil

Method

  1. Whisk together all the ingredients for the first marinade. Trim any fat and sinew off the pork tenderloin, then place the pork in a large, sealable freezer bag and pour in the marinade, making sure the meat is well covered. Seal securely, place on a plate and refrigerate overnight.
  2. The next day, preheat the oven to 150°C. Heat a little oil in a large frying pan and brown the tenderloins all over, taking care not to burn. Transfer to a roasting dish, season and bake for about 25–30 minutes until the inner temperature of the meat reaches 70°C. Allow to cool completely.
  3. Make the second marinade by whisking together the sugar, vinegar, lime juice and oil. Add the chilli and garlic and season. Slice the meat into rounds about 1cm [½in] thick. Place the slices in another freezer bag and pour over the marinade. Seal and chill overnight.
  4. The next day, remove the meat from the fridge, so that it isn’t fridge-cold when served.
  5. Make the chimichurri by whisking together all the ingredients along with the coriander in a small bowl with a little seasoning. To serve, arrange the tenderloin on a platter with the lime slices. Drizzle over any leftover second marinade and scatter with mint leaves. Serve with the chimichurri alongside.
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