Chimichurri Pork Loin with Roasted Chile-Lime Potatoes

Welcome to the June 28th edition of Sunday Scratchups, your weekly recipe from scratch around grocery store sales and always affordable ingredients. Our next mystery sale ingredient is pork loin, largely because I recently picked some up at $1.29/lb and needed to use mine or freeze it. You might have one in your freezer from a sale too, since pork tends to hit seasonal low points, and Chimichurri Pork Loin with Roasted Chile-Lime Potatoes is an easy and savory one-dish recipe .

My pork loin was just over 6 lbs, and I used half here and froze the other half for later. These large pork loins are so versatile; you can use them for roasts, chops, stew meat, and more. (See here how to save on meat by chopping one up yourself!)

So this is really a Mashup Mom mashup of some older recipe favorites: The chimichurri came from Seared Ahi Tuna with Chimichurri, and the potatoes from Roasted Chile-Lime Potatoes. This is one of my favorite ways to prepare potatoes, by the way, and they’re wonderful with everything from pork roast to chicken.

Chimichurri Pork Loin with Chile-Lime Potatoes

Ingredients

For the pork loin:
3 lb pork loin
Chimichurri — recipe here (sans cayenne, juice of 1/4 lime, and mixed chunkier in the food chopper rather than the food processor)
1 Tbsp olive oil

For the potatoes:
7 small-medium Idaho or russet potatoes
1/4 cup olive oil
juice of 3/4 lime
1/2 tsp Kosher salt
1.5 tsp chili powder
2 tsp minced garlic
1 small jalapeño pepper, chopped

Directions

Take half the prepared chimichurri and thin it out with 1 Tbsp olive oil. Place pork loin in gallon plastic bag, add thinned out chimichurri, seal, and marinate in refrigerator for at least one hour.

Spray roasting pan with cooking spray and place marinated pork loin in the middle, fat side down. Cut potatoes into chunks and place in large bowl. In a smaller bowl, mix together olive oil, lime juice, salt, chili powder, garlic, and chopped jalapeño. Pour over potatoes and toss until well coated.

Arrange potatoes around pork and roast for one hour at 400 degrees, or until meat reaches an internal temperature of 145 degrees. Rest for 10 minutes before carving, then serve with the other half of the chimichurri.

Three pounds of pork loin goes a long way (it didn’t all fit on this plate!)

Use any leftovers to make super tasty chimichurri pork sandwiches on garlic bread!

The chimichurri marinade made for a juicy and flavorful pork roast, while the crisp-tender chile-lime potatoes provided the perfect counterpoint. Let’s hear it for easy one dish main+side recipes!

Chimichurri Pork Loin with Chile-Lime Potatoes, printable recipe

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Chimichurri Pork Loin with Roasted Chile-Lime Potatoes

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The chimichurri marinade makes for a juicy and flavorful pork roast, while the crisp-tender chile-lime potatoes provides the perfect counterpoint. 

Course dinner

Resting Time 10 minutes minutes

Total Time 2 hours hours

Servings 8

Author Rachel Singer

Ingredients

For the pork loin

• 3 lb pork loin
• Chimichurri -- recipe here: http://www.mashupmom.com/seared-ahi-tuna-with-chimichurri-gluten-free-dairy-free-delicious/ (sans cayenne, juice of 1/4 lime, and mixed chunkier in the food chopper rather than the food processor)
• 1 Tbsp olive oil

For the potatoes

• 7 small-medium Idaho or russet potatoes
• 1/4 cup olive oil
• juice of 3/4 lime
• 1/2 tsp Kosher salt
• 1.5 tsp chili powder
• 2 tsp minced garlic
• 1 small jalapeño pepper, chopped

Instructions

• Take half the prepared chimichurri and thin it out with 1 Tbsp olive oil.
• Place pork loin in gallon plastic bag, add thinned out chimichurri, seal, and marinate in refrigerator for at least one hour.
• Spray roasting pan with cooking spray and place marinated pork loin in the middle, fat side down.
• Cut potatoes into chunks and place in large bowl.
• In a smaller bowl, mix together olive oil, lime juice, salt, chili powder, garlic, and chopped jalapeño. Pour over potatoes and toss until well coated.
• Arrange potatoes around pork and roast for one hour at 400 degrees, or until meat reaches an internal temperature of 145 degrees.
• Rest for 10 minutes before carving, then serve with the other half of the chimichurri.

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