Cuban Pork Tenderloin with Yuca Fries & Cilantro Chimichurri
Ingredients for the Pork & Cuban Seasoning:
2 Tbs of smoked paprika
1 Tbs of sea salt
1 Tbs of garlic powder
1 1/2 tsp onion powder
1 1/2 tsp black pepper
2 tsp Italian seasoning
1/2 tsp cayenne pepper
1 pork tenderloin
Ingredients for the Yuca:
2 bags of frozen yuca
1-2 Tbs of olive oil
salt & pepper to taste
Ingredients for the Cilantro Chimichurri:
2 cups of fresh cilantro
1 cup of parsley
1 Tbs of minced garlic
2/3 cup of olive oil
1/4 cup of red wine vinegar
1/2 medium yellow onion minced
1/2 tsp sea salt
1/2 tsp black pepper
Directions for the Pork:
Preheat the oven to 400˚F. Line a baking sheet with foil. Mix all seasoning ingredients together. Place pork tenderloin on a cutting board and generously season with cuban seasoning. Once well coated, place tenderloin into the oven to bake for 35 minutes. Once done baking remove from oven and cover with foil for 10 minutes or while yuca fries cook in the oven.
Directions for the Yuca Fries:
While pork is cooking take frozen yuca out of bag and place in a large pot of water. Make sure you have enough water to fully cover the yuca. Place pot on stovetop over high heat. Allow the water to come to a boil. Once water is boiling, turn it town to a medium high heat and allow yuca to cook for 8 minutes or until it is tender with a fork. Remove from water, place on a clean cutting board and let cool for 5 minutes. Once cooled slice yuca into wedges. Brush sliced yuca with olive oil on both sides. Season with sea salt and pepper as desired. Place yuca on a parchment paper lined baking sheet (makes for an easier clean up later). Once pork is done cooking turn the oven up to 425˚F and bake for 10 minutes flipping the yuca fries halfway through the bake time.
Directions for the Cilantro Chimichurri:
While your fries are baking prepare the chimichurri. Take all ingredients and add into a high processed blender and blend until desired consistency. I like things smoother so I really pureed the ingredients together.
