Mary Berry’s Chimichurri Pork
A fresh, herby chimichurri sauce is an easy way to dress up a perfectly cooked pork fillet - transforming a simple weeknight dinner into an impressive dinner party dish. As seen on Mary's Foolproof Dinners.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
Chimichurri is a wonderful, aromatic sauce from Latin America. It isn’t cooked and is great to have in the fridge. It will keep for up to a week in the fridge and is delicious with this pork fillet, but also works well stirred through pasta. The sauce can be made in a food processor, if liked, but keep it chunky. The flavours will infuse and become more pungent over time.
Ingredients
| 1 | large pork fillet (about 350g/12oz), trimmed |
| For the marinade: | |
|---|---|
| 2 tbsp | olive oil |
| Juice of ½ | lemon |
| 2 | garlic cloves, finely grated |
| 1 tsp | paprika |
| 1 tsp | chilli flakes |
| For the chimichurri: | |
| 3 tbsp | finely chopped fresh oregano |
| 2 tbsp | finely chopped fresh coriander |
| 1 tbsp | freshly chopped parsley |
| 1 | banana shallot, finely chopped |
| Juice of ½ | lemon |
| 1 | large garlic clove, finely grated |
| ½ tsp | chilli flakes |
| 8 tbsp | olive oil |
Method
Put all the marinade ingredients into a large bowl, season with salt and freshly ground black pepper and mix well. Add the pork to the marinade and turn to coat. Leave to marinate for 1 hour, or longer if you have time.
Preheat the oven to 220°C/200°C Fan/Gas 7.
Place a frying pan over a high heat until hot. Add the pork fillet and fry until brown on all sides. Transfer to a small roasting tin and roast in the preheated oven for about 18 minutes, or until just cooked through. Cover with foil and set aside to rest.
Measure the sauce ingredients into a small jug or bowl. Season well and mix to combine.
Carve the pork into slices and serve with the sauce on the side.
Mary’s Tips: Pork can be marinaded up to a day ahead. Sauce can be made up to 2 days ahead. The raw pork can be frozen in the marinade.
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