Best 6 Pork Tenderloin With Chimichurri Tyler Florence Recipes

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!

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.

CHIMICHURRI PORK TENDERLOIN

Steps:

• 1. Combine the garlic, jalapeno and vinegar in a bowl. Add the parsley, oregano and lime juice. Whisk in the olive oil - season with salt and pepper.
• 2. Reserve 1/2 cup of the chimichurri to serve with pork. Marinate the pork tenderloin in the remaining chimichurri sauce. Allow to marinate in the refrigerator for at least 30 minutes.
• 3. Remove pork from marinade and wipe off excess liquid. Season both sides with salt, pepper. Drizzle with olive oil.
• 4. Grill pork on high heat for 4-5 minutes per side (or until done to your liking - do not overcook). Allow the meat to rest for 15 minutes. Slice and serve with a drizzle of chimichurri over the meat. Serve the rest on the side.

GRILLED PORK TENDERLOIN WITH SPICY CHILE-COCONUT TOMATO SALAD

Steps:

• Put the pork on a platter and sprinkle all over with salt and pepper. Add the olive oil and lime juice and turn to coat the pork with the marinade. Cover with plastic wrap and set aside in the refrigerator.
• For the Chile-Coconut Sauce:
• Heat the olive oil in a saucepan over medium heat. Add the ginger, garlic, lemongrass and chile and cook to soften, about 3 minutes. Add the coconut milk, and sugar and simmer until thickened, about 5 minutes. Stir in the lime juice and season with fish sauce, and salt and pepper. Cool to room temperature. Add cilantro stems and puree using an immersion blender or blender.
• Preheat an outdoor gas or charcoal grill. Blot some oil onto a thick square of paper towel and then carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Put the pork on the grill and cook, turning to brown all sides, until crusty on the outside and almost cooked through but still slightly pink in the center, 10 to 15 minutes.
• Remove from the grill and let rest for a few minutes.
• To serve, slice the pork and add it to the bowl with the tomato salad. Pour over the chile-coconut sauce and toss it all together.
• Preheat the oven to 375 degrees F.
• Spread the coconut out in a thin layer on a baking sheet and bake, shaking every now and then for even cooking, until lightly browned, about 10 minutes.
• In a big bowl, toss together the tomatoes, red onion, chile, cilantro, mint, and salt and pepper. Drizzle with olive oil or with some remaining Chile-Coconut Sauce and fold in the toasted coconut and scallions.

ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI

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

BBQ PORK LOIN WITH CHIMICHURRI SAUCE

Steps:

• Mix garlic with jalapeños, vinegar, herbs and lime juice.
• Whisk in the olive oil.
• Add the salt and pepper corns.
• Whisk and allow to stand for about 30 minutes.
• Reserve half of the marinade.
• Put the pork into a Ziploc bag and add the other half of the marinade to meat.
• Marinade for about 4 hours but no more than 8 hours.
• Remove the pork from the marinade and cook on a hot grill for about 1 hour or until internal temperature is about 160°F.
• Allow to rest for twenty minutes before serving then,slice and use the reserved marinade to drizzle over the meat.
• Enjoy.