Roasted Cumin Pork Tenderloin with Pickled Jalapeno Chimichurri
Jenny Bast (Executive Sous Chef, Catering Creations)
Jenny Bast's samples during her session Creating Culinary Flavor Bombs in Bulk, explored a variety of techniques and examples of how flavor bombs (or little bursts of flavor) are used in their kitchens, months after they have been created.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
3 cups
INGREDIENTS
1 cup oil
2 T garlic
1 bunch (~1 cup) parsley, roughly chopped
1 bunch (~1 cup) cilantro, roughly chopped
5 ea scallion, roughly chopped
3 T lime juice
2 T apple cider vinegar
2½ T sugar
1½ cups pickled jalapenos
2 T salt and pepper
1 ea Vitamin C tablet
PICKLED JALAPEÑOS INGREDIENTS
10 ea jalapeños
½ cup yellow onions, julienned
4 ea garlic cloves
1 cup distilled white vinegar
1 cup water
½ cup sugar
1 T salt
METHOD
1. For the pickled jalapeños: thinly slice 10 jalapenos and add to container with ½ julienned yellow onion and 4 garlic cloves. Combine 1 cup distilled white vinegar, 1 cup water, ½ cup sugar, and 1 T salt. Bring to a boil and pour over jalapenos. Cover and let sit for 24-48 hours before use.
2. Combine all ingredient in blender with Vitamin C tablet. Blend until smooth. Taste and adjust if needed.
Get the full recipe book (it's free)
Simply click the button below to instantly access the full collection of 20 FREE recipes prepared on-site by our chefs at AOCF 2025.
Happy cooking!