Roasted Potatoes & Jalapeño with Chimichurri Pork Loin

save

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.

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

Pork Loin:

Ingredient	Weight	Measure
Pork loin	3.5 lbs.
Kosher salt		1 Tbsp.
Black pepper, ground		2 tsp.

Redskin and Jalapeño Blend:

Ingredient	Weight	Measure
Simplot RoastWorks®: Roasted Redskin Potatoes & Jalapeno Blend	2.5 lbs.	1 bag

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.