Directions
- Preheat the oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels, then season with salt and pepper.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 5 minutes total.
- Roast in the oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven, loosely cover with aluminum foil and let rest for 5 minutes.
- Meanwhile, using the same skillet, sauté the shallots over medium-low heat for 3-5 minutes, until softened and lightly golden. Remove from heat and stir in the M’Lord Chimichurri Sauce.
To serve, slice the pork tenderloin into medallions and arrange on a serving platter. Generously spoon the chimichurri and shallot mixture over the pork.
