Chimichurri might seem like a Mary Poppins word to you, but in Argentina it translates to ketchup. Not literally; this isn't a sweet tomato condiment that gets annoyingly stuck in the bottle. We mean Argentinians put chimichurri on everything, up to and including their tea and biscuits… probably. And why not? We find the slightly spicy, totally earthy sauce perfect on rice bowls, chicken, and now this succulent pork tenderloin. A few bites of this magic green (and it goes great with the squash side, too) and you'll be declaring yourself Argentinian. (Don't cry for you.)
Halve lime and juice.
Mince cilantro, leaves and stems.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Halve and peel onion. Cut halves into ¼" dice.
Trim zucchini and squash ends, quarter, and cut into ½" pieces.
Pat pork tenderloin dry.
Make the Chimichurri
Combine jalapeño (to taste), cilantro, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside.
Sear the Pork Tenderloin
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 2-3 minutes per side.
Transfer pork tenderloin to prepared baking sheet and cover all over with seasoning rub and a pinch of salt.
Reserve pan; no need to wipe clean.
Roast the Pork Tenderloin
Roast pork tenderloin in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes.
Rest cooked pork 5 minutes, then slice into ¾" slices.
While pork tenderloin roasts, cook vegetables.
Cook Vegetables and Finish Dish
Return pan used to sear pork to medium-high heat and add 2 tsp. olive oil.
Add onion, zucchini, and squash to hot pan. Stir occasionally until tender and lightly charred, 5-7 minutes.
Remove from burner. Stir in cheese, ¼ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, placing chimichurri on pork. Bon appétit!