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Roasted Potatoes & Jalapeno with Chimichurri Pork Loin

Roasted Potatoes and Jalapeno with Chimmichuri Pork Loin Recipe
Yield: 10 Servings (8 oz. each)

Yield: 10 Servings (8 oz. each)

Delicious and crispy diced potatoes with a hint of jalapeno served alongside garlicky chimichurri roasted pork loin.

Step 1 Chimichurri
Ingredient Weight Measure
Olive oil 1-1/4 cups
Garlic, fresh, roughly chopped 10 cloves
White wine vinegar 1/2 cup
Kosher salt 1-1/4 tsp.
Cumin, ground 3/4 tsp.
Red pepper flakes, crushed 1/2 tsp.
Black pepper, ground 3/4 tsp.
Cilantro, stemmed 1/2 cup
Oregano, fresh, stemmed 1/2 cup
Italian parsley, stemmed 2 cups
Step 2 Pork Loin
Ingredient Weight Measure
Pork loin 3.5 lbs.
Kosher salt 1 Tbsp.
Black pepper, ground 2 tsp.
Step 3 Redskin and Jalapeno Blend
Ingredient Weight Measure
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb 2.5 lbs. 1 bag
Preparation Instructions:
Preheat oven
Preheat convection oven to 325˚F.
Step 1
Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano and parlsey in a blender. Pulse until a thick sauce forms. Scrape sides with a rubber spatula as needed.
Step 2
Place pork loin in roasting pan and season with kosher salt and black pepper. Bake until internal temperature of 145˚F is reached. Remove from oven and allow to rest.
Step 3
Prepare redskin and jalapeno blend according to package directions. For service; slice pork loin end to end. Shingle slices in center of serving platter. Arrange redskin and jalapeno blend around pork slices. Pour chimichurri sauce over pork.
Products used in this recipe