Products used in this recipe
Roasted Potatoes & Jalapeño with Chimichurri Pork Loin
Yield: 10 Servings (8 oz. each)
Yield: 10 Servings (8 oz. each)
Delicious and crispy diced potatoes with a hint of jalapeño served alongside garlicky chimichurri roasted pork loin.
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 |
Pork Loin:
Ingredient | Weight | Measure |
---|---|---|
Pork loin | 3.5 lbs. | |
Kosher salt | 1 Tbsp. | |
Black pepper, ground | 2 tsp. |
Redskin and Jalapeño Blend:
Ingredient | Weight | Measure |
---|---|---|
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend | 2.5 lbs. | 1 bag |
Preparation Instructions:
Preheat
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 jalapeño blend according to package instructions. For service; slice pork loin end to end. Shingle slices in center of serving platter. Arrange redskin and jalapeño blend around pork slices. Pour chimichurri sauce over pork.