Chimichurri Air Fryer Pork Tenderloin

🧂 Ingredients

• 1 ½ tablespoons dried oregano
• 1 ½ tablespoons dried basil
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon kosher salt
• 1 ½ teaspoons freshly cracked pepper
• 1 ½ teaspoons dried epazote
• 1 ½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon granulated onion
• 1 teaspoon red pepper flakes
• 2 tablespoons olive oil

  divided
• 1 ½ cups farro
• 2 cloves garlic

  minced
• 3 tablespoons dry chimichurri rub
• ½ chimichurri sauce
• 1 ½ cups fresh corn kernels
• 1 cup red onion

  diced
• 1 cup roma tomatoes

  seeded and diced
• kosher salt

  to taste
• freshly cracked pepper

  to taste
• 1 ½ lbs pork tenderloin
• canola oil spray
• 5 tablespoons dry chimichurri rub
• ½ chimichurri sauce
• ⅔ cup fresh cilantro

  minced
• ⅔ cup fresh parsley

  minced
• 2 tablespoons fresh lemon juice
• zest of one lemon
• 2 cloves garlic

  minced
• 3 tablespoons olive oil

Instructions

• 1 In a small bowl, whisk together the dry chimichurri rub seasonings. Heat a
  medium-sized pot over medium-high heat and add 1 tablespoon olive oil. Add the
  farro, garlic, and 3 tablespoons of the dry chimichurri rub. Toast the farro for
  1 minute, stirring frequently, then add enough water to cover the farro by 2
  inches and bring to a boil. Reduce heat to low and let simmer for 18-20 minutes,
  or until tender.
• 2 While the farro cooks, pat dry the pork tenderloin. Lightly spray with cooking
  oil, then coat with remaining dry chimichurri rub. Place in the basket of an air
  fryer and cook at 400 degrees for 20 minutes, flipping the tenderloin halfway
  through, until it reaches an internal temperature of 145 degrees at the thickest
  portion. Remove from basket and let sit for 5 minutes before slicing.
• 3 While farro and pork cook, heat a dry skillet over medium-high heat. Add the
  corn and red onion, then cover and cook for 5 minutes, or until veggies are
  charred, about 5 minutes. Remove from heat, add the tomatoes, then 1 tablespoon
  olive oil. Toss gently and season with salt and pepper.
• 4 In a medium-sized bowl, combine all the fresh chimichurri sauce ingredients and
  whisk to combine. Add ½ of the fresh chimichurri to the cooked farro and toss to
  combine. Divide farro between 4 plates, then top with the corn mixture. Slice
  the pork tenderloin and divide between plates, topping each serving with
  remaining fresh chimichurri. Serve immediately.

Nutrition Info