PORK LOIN WITH CHIMICHIIRRI

• porsi: 4

Bahan-bahan

For the chimichurri:

120ml red wine vinegar

1 tsp salt

3-4 garlic cloves, crushed

1 shallot, finely chopped

1 red chilli, deseeded and finely chopped

Small handful of fresh coriander, finely chopped

4 tbsp fresh parsley, finely chopped

2 tbsp fresh oregano, finely chopped

180ml extra-virgin olive oil

Salt and black pepper

For the pork.

500g pork tenderloin

1 tbsp olive oil

To serve:

Crispy chips

Petunjuk

1 Combine the vinegar, salt, garlic, shallot, and chilli in a non-metallic bowl and stand for 10 minutes. Stir in the coriander, parsley, and oregano, then use a fork to whisk in the oil. Season with salt and black pepper to taste, then cover and place in the fridge for at least four hours or overnight.

2 Place a roasting tin in the middle of the oven and preheat the oven to 220C/200C fan/gas mark 7.

3 Pat the pork dry with kitchen paper and trim off any large pieces of surface fat. Rub salt and pepper into the pork on all sides.

4 Carefully remove the hot roasting tin from the oven and pour in the oil. Swirl to coat the bottom of the tin with oil.

5 Set the pork in the roasting tin. Return the pan to the oven. Roast for 10 minutes.

6 Turn the pork over. Reduce the oven temperature to 200C/180C fan/gas mark 6 and cook for another 15 minutes.

7 Transfer the pork to a carving board, cover with foil and rest for 15 minutes. Serve with the chimichurri and crispy homemade chips.