Best 2 Modern Proper Pork Tenderloin Chimichurri Recipes

Pork tenderloin is a succulent and tender cut of meat that can be prepared in a variety of ways. In this article, we present two mouthwatering recipes for pork tenderloin: one featuring a flavorful chimichurri sauce, and the other showcasing a tantalizing sweet and sour glaze. Both dishes are easy to follow and packed with bold flavors that will impress your taste buds. Additionally, we provide a classic chimichurri recipe that can be paired with various grilled meats or vegetables, adding a vibrant and herbaceous touch to your culinary creations. So, prepare to embark on a culinary journey as we guide you through these delectable pork tenderloin recipes and the vibrant chimichurri sauce.

Here are our top 2 tried and tested recipes!

STUFFED PORK TENDERLOIN WITH CHIMICHURRI

Stuffed Pork Tenderloin with Chimichurri image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 pork tenderloin, about 1 1/2 pounds, trimmed
2 teaspoons extra-virgin olive oil, divided
2 tablespoons shallot, minced
1 garlic clove, minced
10 ounces baby spinach, rinsed but not dried
1 small red bell pepper, roasted, seeded and diced (3/4 cup)
1/4 cup Parmesan cheese, grated
3 tablespoons Italian-seasoned breadcrumbs, dry
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup packed coarsely chopped fresh flat-leaf parsley, including tender stems
1/4 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons onion, finely chopped
1 teaspoon dried oregano
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper flakes

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

Pork Tenderloin With Chimichurri image

Straight from Tyler Florence, here is the best pork tenderloin recipe we've ever had! Unlike so many other pork tenderloin recipes, this one only takes 30 minutes to marinade & the flavors are fantastic.

Provided by accidental glutton

Categories Pork

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

Ingredients

6 garlic cloves, minced
2 jalapenos, seeded & minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh oregano
3 limes, juice of
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorn
2 (1 lb) pork tenderloin, trimmed of excess fat & patted dry (about 1 pound each)
kosher salt & freshly ground black pepper
extra virgin olive oil
lime juice, for drizzling

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!

Nutrition Facts : Calories 810.6, Fat 66.6, SaturatedFat 11.8, Cholesterol 149.7, Sodium 554.1, Carbohydrate 6.1, Fiber 1.5, Sugar 0.9, Protein 47.5

Tips:

Use a meat thermometer to ensure the pork tenderloin is cooked to your desired doneness.
If you don't have a meat thermometer, cook the pork tenderloin for 20-25 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit.
Let the pork tenderloin rest for 10 minutes before slicing to allow the juices to redistribute.
For a more flavorful chimichurri, use fresh herbs, such as parsley, cilantro, and oregano.
Serve the pork tenderloin with chimichurri sauce, grilled vegetables, and mashed potatoes.

Conclusion:

Pork tenderloin with chimichurri sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The tenderloin is cooked to perfection and the chimichurri sauce adds a bright and flavorful touch. Serve with your favorite sides for a complete meal.