:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/A25VWQSPQnxcS9EvlmlR/a93a248790764b2af75270bce96f23.jpeg "Grilled Tenderloin Head with Chimichurri Sauce")
Source: Pixabay: dbreen
Grilled Tenderloin Head with Chimichurri Sauce
This recipe for Grilled Tenderloin Head with Chimichurri is one of my favorites for weekend family gatherings. I firmly believe that the most amazing thing about this recipe is not only the flavor, but the fragrance that fills the atmosphere when it is prepared. In particular, the chimichurri is the final touch that makes this dish unforgettable.
Ingredients
- 1 head Loin (1.5 kg)
- coarse salt
- pepper
- olive oil
- 2 heads garlic
- A bunch of parsley
- red wine vinegar
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Directions
To begin, mix in a bowl a good handful of coarse salt with a drizzle of olive oil. Coat the meat with this mixture and marinate in the refrigerator for at least 1 hour. This step is crucial to ensure that the meat is well seasoned and juicy.
While the meat is resting, you can prepare the chimichurri. Finely chop the garlic and parsley and mix with a little red wine vinegar and olive oil. It is important that the chimichurri is not too thick or too diluted, so add the vinegar and oil little by little while stirring until you get the right consistency.
Preheat the grill to medium heat. Place the tenderloin head and cook over indirect heat for approximately 90 minutes until browned. The key to tender meat is not to rush it, so don't be afraid if it seems to take a long time.
When the meat is ready, let it rest for a few minutes before slicing. This step is crucial for the juices to redistribute. You can also take advantage of this time to add a final touch of chimichurri on top.
Serve hot and enjoy your grilled tenderloin head with chimichurri. Serve with baked potatoes or a fresh salad for a complete lunch.
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