ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F.
- Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total.
- Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside.
- Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing.
- Serve the chimichurri on the side or on top of the sliced pork
STUFFED PORK TENDERLOIN WITH CHIMICHURRI
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
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.
CHIMICHURRI STUFFED PORK LOIN
Fresh herbs, garlic, and lime zest flavor this pork loin, so less salt is needed. Serve with grilled corn and grilled pineapple slices (directions included).
Provided by threeovens
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside.
- Butterfly pork loin and brush with oil.
- Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest.
- Roll loin back to original shape and tie at 2 inch intervals with kitchen string.
- Spread reserved herb mixture over outside of pork and season with black pepper.
- Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours.
- Meanwhile, brush corn with melted butter and season with salt and pepper.
- Grill corn during last 20 minutes of grilling the pork, turning occasionally.
- Grill pineapples during last 5 to 10 minutes of pork grilling time.
- When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F).
- Remove string, slice and serve.
Nutrition Facts : Calories 680.2, Fat 35.6, SaturatedFat 11.8, Cholesterol 129.2, Sodium 143.5, Carbohydrate 52.5, Fiber 6.3, Sugar 21.2, Protein 42.8
TENDER STUFFED PORK TENDERLOIN
"My grandmother often prepared this stuffed pork loin for Sunday dinner. She loved to cook and eat, especially when she had someone to share her food with." - Mary Ann Marino, West Pittsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 476 calories, Fat 27g fat (12g saturated fat), Cholesterol 239mg cholesterol, Sodium 719mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 41g protein.
More about "stuffed pork tenderloin with chimichurri recipes"
PORK TENDERLOIN WITH CHIMICHURRI RECIPE - FOOD NETWORK
From foodnetwork.com
Author Tyler FlorenceSteps 4Difficulty Easy
GRILLED PORK TENDERLOIN WITH CHIMICHURRI | THE MODERN PROPER
From themodernproper.com
STUFFED PORK TENDERLOIN WITH CHIMICHURRI RECIPES RECIPE
From recipert.com
PORK TENDERLOIN WITH CHIMICHURRI - SIDECHEF
From sidechef.com
STUFFED PORK TENDERLOIN WITH CHIMICHURRI - PRAIRIE FRESH
From prairiefresh.com
BEST STUFFED PORK LOIN WITH CHIMICHURRI RECIPE - HOW TO MAKE STUFFED ...
From 177milkstreet.com
ARGENTINIAN-STYLE STUFFED PORK LOIN WITH CHIMICHURRI
From hallmarkchannel.com
STUFFED PORK TENDERLOIN WITH CHIMICHURRI – RECIPES NETWORK
From recipenet.org
STUFFED PORK TENDERLOIN WITH CHIMICHURRI | PUNCHFORK
From punchfork.com
STUFFED PORK TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
STUFFED PORK TENDERLOIN WITH CHIMICHURRI | BLUE RHINO
From bluerhino.com
STUFFED PORK TENDERLOIN {EASY AND IMPRESSIVE!} – WELLPLATED.COM
From wellplated.com
STUFFED PORK TENDERLOIN WITH CHIMICHURRI RECIPE | YUMMLY
From yummly.com
CHIMICHURRI AND CHEESE STUFFED IBéRICO PORK TENDERLOIN
From miguelscookingwithfire.com
ONE-PAN PORK TENDERLOIN WITH MUSHROOMS RECIPE - NYT COOKING
From cooking.nytimes.com
CHIMICHURRI PORK TENDERLOIN RECIPE | HELLOFRESH
From hellofresh.com
BACON WRAPPED STUFFED PORK TENDERLOIN WITH SPINACH & CHEESE
From pinterest.ca
BEST PORK TENDERLOIN WITH CHIMICHURRI RECIPES - FOOD NETWORK …
From foodnetwork.ca
STUFFED PORK LOIN WITH CHIMICHURRI — DELECTABLY MINE
From delectablymine.com
STUFFED PORK LOIN WITH CHIMICHURRI - DOUG BAKES
From dougbakes.com
BAKED PORK TENDERLOIN WITH CHIMICHURRI. #PORKTENDERLOIN # ... - TIKTOK
From tiktok.com
CHIMICHURRI PORK TENDERLOIN | WITH TWO SPOONS
From withtwospoons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love