Christmas Recipe: Pan-Seared Pork Tenderloin with Chimichurri

During the holiday celebration, families are looking to enjoy time together and food is the centerpiece of their gatherings. Among the variety of recipes to prepare this holiday season, the National Pork Board presents #HappyUrbanMenu, which encourages families to cook pork with healthier recipes for Christmas Eve.

Try this recipe for Pan-Seared Pork Tenderloin with Chimichurri. In Argentina, this dish is traditionally made with beef, but using pork instead will be a superior option, especially knowing its nutritional benefits and delicious flavor. It is suggested to serve with Jasmine rice and roasted Brussels sprouts. Serves six.


  • 2 to 3 pork tenderloins, cleaned of any silver skin
  • 1/2 cup olive oil, plus more for brushing on pork
  • 1/2 cup whole-grain mustard
  • Sea or Kosher salt and freshly cracked black pepper
  • 2 bunches scallions
  • 1/4 to 1/2 cup sherry vinegar
  • 2 tablespoons finely minced chives
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely minced shallots
  • 1 teaspoon finely minced garlic

Related Article: Red Pork Loin With Christmas Aroma


  1. Preheat a cast iron on medium high heat. Pour a little olive oil, add the pork tenderloins, brush with the mustard and sprinkle with salt and pepper. Cook for 15-20 minutes or until it reaches 145 degrees F. Allow the pork to rest for 10 minutes before slicing.
  • For our chimichurri lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots, garlic and set aside.
  • Serve with jasmine rice, steamed brussels sprouts, and the chimichurri on the side or on top of the sliced meat to cover well.

Recipe maid by Chef Martin Lopez, National Pork Board.