Products used in this recipe
Roasted Potatoes & Jalapeno with Chimichurri Pork Loin
Yield: 10 Servings (8 oz. each)
Yield: 10 Servings (8 oz. each)
Delicious and crispy diced potatoes with a hint of jalapeno served alongside garlicky chimichurri roasted pork loin.
Step 1 Chimichurri
| Ingredient | Weight | Measure |
|---|---|---|
| Olive oil | 1-1/4 cups | |
| Garlic, fresh, roughly chopped | 10 cloves | |
| White wine vinegar | 1/2 cup | |
| Kosher salt | 1-1/4 tsp. | |
| Cumin, ground | 3/4 tsp. | |
| Red pepper flakes, crushed | 1/2 tsp. | |
| Black pepper, ground | 3/4 tsp. | |
| Cilantro, stemmed | 1/2 cup | |
| Oregano, fresh, stemmed | 1/2 cup | |
| Italian parsley, stemmed | 2 cups |
Step 2 Pork Loin
| Ingredient | Weight | Measure |
|---|---|---|
| Pork loin | 3.5 lbs. | |
| Kosher salt | 1 Tbsp. | |
| Black pepper, ground | 2 tsp. |
Step 3 Redskin and Jalapeno Blend
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend 6/2.5lb | 2.5 lbs. | 1 bag |
Preparation Instructions:
- Preheat oven
- Preheat convection oven to 325˚F.
- Step 1
- Combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano and parlsey in a blender. Pulse until a thick sauce forms. Scrape sides with a rubber spatula as needed.
- Step 2
- Place pork loin in roasting pan and season with kosher salt and black pepper. Bake until internal temperature of 145˚F is reached. Remove from oven and allow to rest.
- Step 3
- Prepare redskin and jalapeno blend according to package directions. For service; slice pork loin end to end. Shingle slices in center of serving platter. Arrange redskin and jalapeno blend around pork slices. Pour chimichurri sauce over pork.
