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Monday, May 04 2015


1    tablespoon   olive oil
1    1 1/2pound   Smithfield Garlic & Herb boneless pork loin roast
1    cup   beef broth
    Creamy Chimichurri Sauce
12      corn tortillas (warmed according to package directions)
    Shredded lettuce
    Sour cream (optional)

Creamy Chimichurri Sauce

1    cup   fresh Italian parsley leaves and stems (can substitute cilantro)
1/4   cup   fresh oregano leaves
3      garlic cloves
2      small shallots, peeled and quartered
1/3   cup   fresh-squeezed lime juice (about 2 limes)
1/4   cup   water
1/2   teaspoon   crushed red pepper flakes (optional)

Heat oil in a nonstick skillet over medium-high heat; add pork loin. Brown pork on all sides (about 11 minutes); deglaze pan with stock scraping any brown bits.
Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
Remove pork from cooking liquid. Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.
Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.
Creamy Chimichurri Sauce
Combine all ingredients and in a food processor or blender. Pulse 8 to 10 times or until finely chopped, stopping to scrape down sides as needed. Makes about 1-1/4 cups.

Posted by: AT 02:50 am   |  Permalink   |  0 Comments  |  Email

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