Chimichurri pork
Mary Berry slowly infuses pork fillet in a spicy marinade and serves it with a fresh herby chimichurri sauce for a flavour-packed dinner with minimal effort.
Ingredients
For the marinated pork
- 2 tbsp olive oil
- ½ lemon, juice only
- 2 garlic cloves, crushed
- 1 tsp paprika
- 1 tsp dried red chilli flakes
- 1 large pork fillet (about 350g/12oz), trimmed
- salt and freshly ground black pepper
For the chimichurri sauce
- 4 tbsp finely chopped fresh oregano
- 2 tbsp finely chopped fresh coriander
- 1 banana shallot, finely chopped
- ½ lemon, juice only
- 1 large garlic clove, crushed
- ½ tsp dried red chilli flakes
- 120ml/4fl oz olive oil
- salt and freshly ground black pepper
Method
To make the marinade, place all of the marinade ingredients in a large bowl, season with salt and pepper and mix well. Add the pork to the marinade and turn until the pork is fully coated. Leave to marinate for 1 hour, or longer if you have time.
Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper.
Place a frying pan over a high heat until hot. Fry the pork until brown on all sides. Transfer to the roasting tin and roast for about 18 minutes, or until just cooked through. Transfer the pork to a board, cover with kitchen foil and set aside to rest.
Meanwhile to make the chimichurri, place all of the ingredients in a small jug or bowl. Season well with salt and pepper and mix to combine.
Carve the pork into slices and drizzle over the chimichurri sauce.
Recipe Tips
The pork can be marinated up to 1 day ahead in the fridge. The sauce can be made up to 2 days ahead, then chill in the fridge until ready to use. The raw marinated pork can be frozen.