X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
.png){kind=small}
Simon Walden (@thetradiebbq) shares his juicy, bbq charred New Zealand pork fillet with a fresh herb chimichurri.
Pork:
1 – 2 NZ Pork Tenderloins
2 tbsp Olive Oil
Salt & black Pepper
Chimichurri:
1 Cup Fresh Parsley, Finely Chopped
3 Cloves Garlic, Finely Chopped
1/2 tsp Chili Flakes
2 tbsp Red Wine Vinegar
1/2 Cup Olive Oil
Salt & Pepper
Pork:
1 – 2 NZ Pork Tenderloins
2 tbsp Olive Oil
Salt & black Pepper
Chimichurri:
1 Cup Fresh Parsley, Finely Chopped
3 Cloves Garlic, Finely Chopped
1/2 tsp Chili Flakes
2 tbsp Red Wine Vinegar
1/2 Cup Olive Oil
Salt & Pepper
Rub the NZ pork fillets/tenderloins with olive oil, salt, and pepper. Let them sit at room temp for 20–30 minutes.
Into a bowl, mix parsley, garlic, chilli flakes, vinegar, and olive oil. Season to taste, then set aside and let the flavours develop.
On a hot grill, sear the tenderloin on all sides over direct heat until nicely charred, cooking for 10–15 minutes, turning occasionally until the internal temperature hits 145°F.
Allow it to rest for 5 minutes, then slice and drizzle with the chimichurri.
Dig in!
Simon Walden (@thetradiebbq) shares his juicy, bbq charred New Zealand pork fillet with a fresh herb chimichurri.
2 NZ pork tenderloins
Pork:
1 – 2 NZ Pork Tenderloins
2 tbsp Olive Oil
Salt & black Pepper
Chimichurri:
1 Cup Fresh Parsley, Finely Chopped
3 Cloves Garlic, Finely Chopped
1/2 tsp Chili Flakes
2 tbsp Red Wine Vinegar
1/2 Cup Olive Oil
Salt & Pepper
Rub the NZ pork fillets/tenderloins with olive oil, salt, and pepper. Let them sit at room temp for 20–30 minutes.
Into a bowl, mix parsley, garlic, chilli flakes, vinegar, and olive oil. Season to taste, then set aside and let the flavours develop.
On a hot grill, sear the tenderloin on all sides over direct heat until nicely charred, cooking for 10–15 minutes, turning occasionally until the internal temperature hits 145°F.
Allow it to rest for 5 minutes, then slice and drizzle with the chimichurri.
Dig in!
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
%20light.png)
