Santa Maria Pork Loin Roast with Chimichurri

by Rose Pecci

When you take a bite of this pork, you’ll taste a bit of spice coming from the smoked paprika and cayenne, but don’t worry; the refreshing chimichurri will cool your mouth right off! This Santa Maria Pork Loin Roast with Chimichurri is a great way to use the fresh herbs from your garden.

The grocery list.

With a bold spice mix on the meat and a robustly flavored chimichurri, the grocery list may be long but none of the ingredients are to be skipped.

For the pork.

  • Pork loin roast — The pork loin roast is an amazing cut of meat. Cooked the proper temperature (145°F) the pork is lightly pink and as juicy as can be!
  • Kosher salt — A spice mix is never to be made without a heap of salt.
  • Black pepper
  • Garlic powder & Onion powder — Garlic powder and onion powder round out the flavors in this spice mix, herby and subtle.
  • Smoked paprika & Cayenne The smoked paprika and cayenne add depth and boldness to the spice mix.
  • Rosemary
  • Olive oil — Olive oil is my favorite pantry ingredient and the absolute ideal ingredient for the mop sauce.
  • Red wine vinegar – Acidic ingredients like vinegar or lemon juice are necessary in marinades because they break down proteins on the surface of the meat to allow the flavor from the sauce to seep in. In this recipe, the pork is refrigerated with a dry rub of spices and the wet ingredients are brushed on the meat while it is cooked. 
  • Minced garlic — Minced garlic and garlic powder may seem redundant but I promise they each have a place in this recipe.
  • Whole grain dijon mustard – Mustard is a common ingredient in marinades and sauces and it seems like a strange thing to include, but it adds a really nice tang to your dish. The whole grain dijon adds some nice texture as well. 

For the chimichurri.

  • Minced garlic
  • Parsley, minced – All of the herbs you use in this recipe should be fresh to get the most flavorful chimichurri. Fresh herbs taste amazing, and their flavors really stand out in this dish!
  • Oregano, minced
  • Basil, minced — A perfectly fresh summer herb, time to add a big handful from your summer herb garden!
  • Mint, minced – Mint makes this dish taste summery and refreshing!
  • Red pepper flakes – Adds a subtle spice to the chimichurri.
  • Sherry vinegar — I love the tang and smooth flavor of this vinegar, if you don’t have Sherry Vinegar you can swap for White Wine Vinegar or Champagne Vinegar.
  • Lemon juice – The lemon juice blends so well with the flavors of the fresh herbs 
  • Olive oil — You cannot have a chimichurri without high quality and richly flavored olive oil.
  • Kosher salt + black pepper

The preparation.

This delicious dinner is full of flavor and wildly easy to prepare. Santa Maria Pork Loin Roast with Chimichurri is perfect for busy nights. Toss together the spice mix, rub the pork with the mix and rest it to set the flavors. Then it’s simply a sear and slow roast before you top it off with a bright green and herby chimi!

The pork loin roast.

To make the dry rub for the pork, mix the salt, pepper, garlic powder, smoked paprika, onion powder, rosemary and cayenne pepper in a medium bowl. 

Pat the pork loin roast dry with paper towels so it is ready for the dry rub of spices. Place the pork loin roast on a ¼ baking sheet and cover it with the spice mix. Make sure to fully coat the pork with the spices and really work them into the pork. Place the pork loin roast in the fridge for 1-4 hours to allow the spices to set in. 

When you’re ready to cook the pork, remove it from the refrigerator and allow it to rest on the counter for 30 mins. While the pork is resting, preheat the oven to 375°F. 

Before putting the pork loin roast in the oven, you’re going to sear it on all sides in a cast iron skillet on the stove. Heat a large cast iron skillet over medium heat with 1 tablespoon of olive oil. You will know your oil is hot enough when it shimmers. When the oil shimmers, sear the pork loin roast in the skillet for 2-3 minutes on each side. Once all sides have been seared, place the cast iron in the preheated oven to roast. Roast for 30 mins. 

While the pork is in the oven, make a mop sauce to brush over the roast. To make the sauce, whisk together the remaining ? cup of olive oil, red wine vinegar, minced garlic and dijon mustard in a small bowl. After the first 30 mins in the oven is done, brush the roast with the mop sauce and return to the oven. Roast the pork for an additional 10-15 minutes. Every 5 minutes flip the pork loin roast and continue brushing it with the mop sauce. The roast will be done when the internal temperature reaches 145°F. Remove the pork loin roast from the oven and allow it to rest for 10 minutes before slicing. While the meat is resting, make the chimichurri.

The chimichurri.

The best an easiest way to prepare this is to use a food processor to make the chimichurri. To the bowl of the food processor, add the garlic, parsley, oregano, basil, mint and red pepper flakes. Pulse this mixture 4-5 times, this will begin to break down the herbs. Then, blend for 30 seconds. Remove the lid of the food processor and scrape down the sides of the bowl. Add the vinegar and lemon juice and pulse a few more times. Turn the processor on and while it is blending, pour the olive oil into the food chute. Taste as you go! Add salt and pepper as needed to balance off the flavors.

Make ahead option.

This recipe isn’t too time consuming, you just have to set aside a window for the pork loin roast to refrigerate with the dry rub. It’s not something that needs to rest overnight, which is perfect if you are in a pinch. The spice mix, mop sauce and chimichurri can all be made ahead of time if needed, just make sure to refrigerate the chimichurri if you choose to make it ahead. 

Looking for more summer dinner recipes?

Here are a few to try:

Belcampo Pork Chops & Summer Fruit Salsa

Hash Brown Crusted Quiche w/ Summer Veggies

Smoked Summer Sausage Pasta Salad

Lastly, if you make this Santa Maria Pork Loin Roast with Chimichurri recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!

This post contains affiliate links that will not change your price but will share some commission.

Santa Maria Pork Loin Roast with Chimichurri

Rose Pecci When you take a bite of this pork, you’ll taste a bit of spice coming from the smoked paprika and cayenne, but don’t… Main pork loin roast, chimichurri European Print
Feeds: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Chimichurri

Instructions

  1. In a medium bowl mix the salt, pepper, garlic powder, smoked paprika, onion powder, rosemary and cayenne pepper. 
  2. Pat the pork loin roast dry with paper towels. Place the pork loin roast on a ¼ baking sheet and cover with the spice mix, working the spices into the pork to fully coat. Refrigerate for 1-4 hours. 
  3. When ready to cook, remove the pork loin from the fridge and rest on the counter for 30 minutes while the oven preheats. 
  4. Preheat the oven to 375°F. 
  5. Heat a large cast iron skillet over medium heat with 1 tablespoon of olive oil. When the oil shimmers, sear the pork loin roast in the skillet for 2-3 minutes on each side. Once all sides have been seared, add the cast iron to the preheated oven to roast.
  6. Roast for 30 minutes. 
  7. In a small bowl whisk the remaining ? cup of olive oil, red wine vinegar, minced garlic and dijon mustard. Brush the roast with mop sauce and return to the oven. Roast for an additional 10-15 minutes, flipping and brushing with the mop sauce every 5 minutes until the internal temperature reaches 145°F.
  8. Remove the pork loin from the oven and rest for 10 minutes before slicing. 
  9. While the meat rests, make the chimichurri sauce. Add the garlic, parsley, oregano, basil, mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrape down the sides of the bowl. Add the vinegar and lemon juice and pulse again. 
  10. Turn the processor to ON and pour the olive oil into the food chute as it blends. Taste and add salt and pepper as needed.

Notes

Nutrition Information (for the pork only): Serves 6 / 649 cals / 39g F / 4g C / 66g P

Santa Maria Pork Loin Roast with Chimichurri

Rose Pecci When you take a bite of this pork, you’ll taste a bit of spice coming from the smoked paprika and cayenne, but don’t… Main pork loin roast, chimichurri European Print
Feeds: 4-6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

Chimichurri

Instructions

  1. In a medium bowl mix the salt, pepper, garlic powder, smoked paprika, onion powder, rosemary and cayenne pepper. 
  2. Pat the pork loin roast dry with paper towels. Place the pork loin roast on a ¼ baking sheet and cover with the spice mix, working the spices into the pork to fully coat. Refrigerate for 1-4 hours. 
  3. When ready to cook, remove the pork loin from the fridge and rest on the counter for 30 minutes while the oven preheats. 
  4. Preheat the oven to 375°F. 
  5. Heat a large cast iron skillet over medium heat with 1 tablespoon of olive oil. When the oil shimmers, sear the pork loin roast in the skillet for 2-3 minutes on each side. Once all sides have been seared, add the cast iron to the preheated oven to roast.
  6. Roast for 30 minutes. 
  7. In a small bowl whisk the remaining ? cup of olive oil, red wine vinegar, minced garlic and dijon mustard. Brush the roast with mop sauce and return to the oven. Roast for an additional 10-15 minutes, flipping and brushing with the mop sauce every 5 minutes until the internal temperature reaches 145°F.
  8. Remove the pork loin from the oven and rest for 10 minutes before slicing. 
  9. While the meat rests, make the chimichurri sauce. Add the garlic, parsley, oregano, basil, mint and red pepper flakes to the bowl of a food processor. Pulse 4-5 times to begin to break down the herbs and then blend for 30 seconds. Remove the lid and scrape down the sides of the bowl. Add the vinegar and lemon juice and pulse again. 
  10. Turn the processor to ON and pour the olive oil into the food chute as it blends. Taste and add salt and pepper as needed.

Notes

Nutrition Information (for the pork only): Serves 6 / 649 cals / 39g F / 4g C / 66g P

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