Products used in this recipe
Roasted Potatoes & Jalapeño 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 jalapeño served alongside garlicky chimichurri roasted pork loin.
Preparation Instructions:
Preheat
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 jalapeño blend according to package instructions. For service; slice pork loin end to end. Shingle slices in center of serving platter. Arrange redskin and jalapeño blend around pork slices. Pour chimichurri sauce over pork.
