Pork Tenderloin With Chimichurri Recipe 455 Recipes

PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• With a fork, poke some holes into the Garlic Powder (1 teaspoon). In a bowl, place the pork and add the Dried Parsley (1 teaspoon), Dried Thyme (1/2 teaspoon), Ground Black Pepper (to taste), Salt (1 teaspoon), Pork Tenderloin (1 pound), Dried Oregano (1 teaspoon), Lime (1), the juice from the Orange (1) and Onion Powder (1 teaspoon). Cover and let marinate in the fridge for at least 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a cast iron skillet with Cooking Oil (1 tablespoon). Sear the meat for 3 minutes on each side.
• Put the entire skillet in the oven and cook the meat for 12-15 minutes at 400 degrees F (200 degrees C), flipping halfway through. Let sit for after removing for several minutes.
• Meanwhile, make the chimichurri. In a food processor, add Fresh Parsley (1 cup), Garlic (2 clove), Dried Oregano (2 teaspoon) Red Wine Vinegar (2 tablespoon), Crushed Red Pepper Flakes (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (0 to taste), and blend. Add in Extra-Virgin Olive Oil (1/2 cup).
• Drizzle the chimichurri over the tenderloin.

STUFFED PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• To make chimichurri: Process all ingredients together in blender, occasionally stopping to scrape down sides, until smooth. Transfer chimichurri to a serving bowl, set aside (makes about 1/2 cup chimichurri). To make pork: Butterfly pork, cutting tenderloin lengthwise, stopping about a quarter inch from the bottom. Open pork, make a lengthwise cut on each meaty side, and open again so pork is about 5 inches wide. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add shallot and garlic and cook until shallot softens, about 1 minute. A handful at a time, stir in spinach, letting each batch wilt. Cook, stirring occasionally, until spinach is tender, about 3 minutes. Drain in sieve and let cool until easy to handle. Press hard on spinach mixture with spoon to remove excess liquid. Transfer to bowl and stir in bell pepper, cheese, breadcrumbs, 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Spread filling on pork. Roll up lengthwise and tie crosswise with kitchen twine (or unwaxed plain dental floss) in three or four places. Brush with remaining teaspoon oil and season with remaining salt and pepper. Prepare outdoor grill for indirect and direct cooking over medium-high heat (about 400 degrees F.). Grill tenderloin over direct heat, with the lid closed, turning occasionally, until browned, 5 to 7 minutes. Move to indirect heat and continue grilling, with the lid closed, until the internal temperature is 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, 17 to 22 minutes more. Remove from heat and let rest for 3 minutes. Remove twine. Cut tenderloin crosswise into 1/2-inch slices. Serve with chimichurri on side. Leftover chimichurri can be covered and refrigerated for up to 2 days.

PORK TENDERLOIN WITH CHIMICHURRI RECIPE - (4.5/5)

Steps:

• Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
• Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
• Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
• Marinate in the refrigerator for 30 minutes.
• Remove pork from marinade & wipe off any excess .
• Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
• Grill for about 4 minutes per side, until well charred.
• Allow the tenderloins to rest for about 5 minutes prior to slicing.
• Spoon some chimichurri over the meat, drizzle with lime juice and serve!