Chimichurri Pork Loin with Roasted Chile-Lime Potatoes
The chimichurri marinade makes for a juicy and flavorful pork roast, while the crisp-tender chile-lime potatoes provides the perfect counterpoint.
Servings 8
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 ¼ lime, and mixed chunkier in the food chopper rather than the food processor)
- 1 tablespoon olive oil
For the potatoes
- 7 small-medium Idaho or russet potatoes
- ¼ cup olive oil
- juice of ¾ lime
- ½ teaspoon Kosher salt
- 1.5 teaspoon chili powder
- 2 teaspoon minced garlic
- 1 small jalapeño pepper, chopped
Instructions
- Take half the prepared chimichurri and thin it out with 1 tablespoon 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.