Argentinian Herb-Rubbed Pork Tenderloin
with Charred Corn Salsa and Farro
Dry chimichurri gives perfectly seared and roasted pork, an authentic South American twist. Served with a colourful and flavour packed corn salsa over farro, dinner tonight is unique! Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Tenderloin
10 g
Cilantro
1 tbsp
Dry Chimichurri
⅔ cup
Corn Kernels
¾ cup
Farro
(Contains Wheat)
56 g
Red Onion, chopped
10 g
Garlic
1 unit
Vegetable Broth Concentrate
1 unit
Lemon
10 g
Parsley
80 g
Tomato
Not included in your delivery
4.5 tbsp
Oil*
3
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the pork). Start prepping when oven comes up to temp! Charring means to scorch the surface. In cooking terms, it means to deeply brown the surface of the meat or vegetable. This technique works best in a dry pan, without oil.
Wash and dry all produce.* Pat the pork tenderloin(s) dry with paper towels. Season with salt and pepper. On a large plate, drizzle the pork all over with 1/2 tbsp oil (dbl for 4 ppl). Sprinkle over 1/2 tbsp dry chimichurri (dbl for 4 ppl). Rub into the pork.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until all sides are golden-brown, 6-8 min. Remove the pan from heat, then transfer pork to a baking sheet. Roast in the middle of the oven until cooked through, 14-18 min. (TIP: Cook to a min. internal temp. of 71°C/160°F, as size may vary.**)
Meanwhile, wipe the same pan clean and set aside. Mince or grate garlic. Heat a medium pot over medium-high heat. When pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then the farro, half the garlic and remaining dry chimichurri. Toast, stirring o en, until fragrant, 1 min. Cover farro with enough water (1-2 inches) to cover. Bring to a boil. Once boiling, reduce heat to medium. Cook, uncovered, until farro is tender, 16-18 min.
Meanwhile, heat the same non-stick pan over medium-high heat. When pan is hot, add corn and onions to the dry pan. Cover and cook, stirring once halfway through cooking, until veggies are charred or dark golden-brown, 4-5 min. Meanwhile, roughly chop cilantro and parsley. Cut tomato(es) into 1/4-inch cubes. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges.
When veggies are charred, remove the pan from the heat and transfer to a medium bowl. Stir in tomatoes and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside. In a small bowl, stir together cilantro, parsley, lemon zest, 1 tbsp lemon juice (dbl for 4 ppl), remaining garlic and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper.
Drain any excess water from the farro and return to the same pot. Stir in broth concentrate(s) and half the fresh chimichurri. Thinly slice pork. Divide farro between plates. Top with pork and corn salsa. Spoon over remaining fresh chimichurri. Serve with a lemon wedge, if desired.
