When spring arrives I naturally start craving meals that feel lighter and fresher, and this one has been repeating lately in our house.
Pork tenderloin is the meat of choice for this dish but the chimichurri works just as well with chicken, steak or veggies if that is what you prefer.
Why It’s a great spring meal
In Naturopathic Medicine, spring is traditionally the season of the liver, the organ responsible for filtering toxins, balancing hormones and keeping your energy steady. After a long winter of heavier foods, this is a natural time to lighten things up and give your liver a little love.
The ingredients in this chimichurri do exactly that:
Fresh parsley - rish in chlorophyll, antioxidants and vitamin C.
Lemon - stimulates digestion and bile production. Starting your day with warm lemon water is a common recommendation of mine.
The addition of garlic bumps up the health benefits of this sauce.
We served this with roasted sweet potato and asparagus which is great in spring as well.
Chimichurri Ingredients
1 cup fresh flat leaf parlsey
1/4 cup fresh basil leaves
2 tbsp red wine vinegar
1/2-1 lemon, juiced juice
2 cloves garlic
1/3 tbs olive oil
1/2 tsp salt
1/4 tsp pepper
Pulse in a mini food processor. I usually add garlic first to pulse finely, then add herbs etc. Add olive oil last.
This recipe was inspired by this pork tenderloin recipe. I follow the pork tenderloin recipe and it is delicious!
Eating well doesn’t have to be complicated. Sometimes the best medicine is a good meal made with real ingredients like this!
Dr. Karen