Chimichurri Pork Tenderloin with Warm Rice Salad
Chimichurri pork tenderloin with warm rice salad is a vibrant main course where herb-packed chimichurri meets succulent seared pork and fluffy rice. The Thermomix chops the cilantro, parsley, garlic and shallots into a fragrant sauce in seconds, while precise heating guarantees tender, juicy meat every time.
About this recipe
Chimichurri pork tenderloin with warm rice salad Thermomix TM7 brings bold, Argentine-inspired flavours straight to your weeknight dinner table. This recipe proves why so many home cooks search for Thermomix TM7 recipes: the all-in-one kitchen machine transforms fresh cilantro, parsley, garlic and shallots into a vivid green chimichurri in mere seconds, with no sticky mortar or crying eyes over a chopping board. The pork tenderloin, gently cooked with precise low-temperature control reminiscent of French confit techniques, emerges succulent and evenly done, while the long-grain rice salad turns fluffy grains, sweet cherry tomatoes and a wine vinegar dressing into a satisfying warm base. Whether you are planning a quick weeknight dinner or an impressive weekend spread for guests, this main course delivers restaurant-quality results with minimal washing up. The herb sauce can even be prepared in advance, letting the flavours mingle while you sear the meat to a golden crust.
Preparation tips
- Pat the pork tenderloin dry before searing so it develops a deep golden crust rather than steaming in its own moisture. Rest the meat under foil after cooking so the juices redistribute and every slice of the chimichurri-topped tenderloin stays succulent.
- Make the chimichurri a few hours ahead and keep it in a sealed jar in the fridge; the wine vinegar and olive oil need time to soften the raw garlic and shallots, deepening the sauce's flavour before serving over the warm rice salad.
- For a milder family version, halve the garlic and swap the cilantro for extra parsley, since children often prefer the gentler taste. A squeeze of fresh lime just before serving brightens all the herbs beautifully.
Recipe variations
- Vegetarian variation: replace the pork tenderloin with thick slices of grilled halloumi or roasted cauliflower steaks. The chimichurri and warm rice salad remain identical, giving you the same herby, tangy character in a fully meat-free main course.
- Festive variation: swap the pork for beef fillet medallions and fold pomegranate seeds and toasted pine nuts into the warm rice salad for a Christmas-worthy centrepiece that looks stunning on a holiday buffet table.
Thermomix TM7 Benefits
- Weighing accuracy - The Thermomix weighs the rice and wine vinegar directly in the bowl, eliminating measuring cups and extra washing up. [Built-in scale]. [Built-in Scale]
- Fine chopping - The TM7 chops garlic, shallots and cilantro into an even chimichurri base in seconds without tears. [Time saving]. [Time Savings]
- Gentle heating - Precise temperature control of the Thermomix keeps the pork tenderloin juicy without any risk of burning. [Temperature control]. [Precision Control]
- Silky blending - The TM7 blends olive oil and oregano with the herbs into a vibrant, restaurant-style green sauce. [Multi-functionality]. [Multi-Function]
- Hands-free cooking - The Thermomix stirs the rice salad automatically while you sear the tenderloin in a hot pan. [Hands-free]. [Hands-Free]
Ingredients
- garlic cloves
- shallots
- fresh cilantro
- fresh parsley
- dried oregano
- extra virgin olive oil
- white wine vinegar
- lemon juice
- dried chili flakes
- salt