Grilled Pork Tenderloin Chimichurri Recipes

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GRILLED TENDERLOIN CHURRASCO WITH 3-HERB CHIMICHURRI



Grilled Tenderloin Churrasco with 3-Herb Chimichurri image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 13

2 pounds beef tenderloin
1/8 cup fresh thyme leaves
1 teaspoon sea salt
5 cloves garlic, smashed and chopped
1/2 teaspoon black pepper
4 cups veggie stock
1/8 cup fresh tarragon leaves
1/8 cup fresh oregano leaves
1/8 cup fresh sage leaves
1/8 cup olive oil
1/8 cup lemon juice
4 cloves roasted garlic
1/2 teaspoon sea salt

Steps:

  • For the beef: Put the tenderloin in a medium bowl and add the thyme, salt, garlic, and pepper. Let marinate in the refrigerator for 1 hour.
  • Preheat the grill (gas or charcoal is fine) to 500 degrees F.
  • Once hot, put the tenderloin on the grill and cook for 5 to 8 minutes per side. Stick in a Dutch oven and add the veggie stock. Let simmer for 15 minutes.
  • For the chimichurri sauce: Add the tarragon, oregano, sage, olive oil, lemon juice, roasted garlic, and sea salt into a blender and blend until completely mixed. Spoon sauce over the tenderloin and serve.

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES



Grilled Pork Tenderloin With Chimichurri and Summer Veggies image

Chimichurri is a thick Argentinian vinaigrette that can be used as a marinade or sauce for just about everything. It is especially good over grilled pork and vegetables!

Provided by spicyperspective

Categories     < 60 Mins

Time 53m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs pork tenderloin
1 bunch fresh parsley, stems removed
1 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon cumin
1 teaspoon salt
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb asparagus

Steps:

  • Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
  • Cut the squash and carrots in half, by length. (Cut fat carrots in quarters.) Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
  • Rub ¼ cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
  • Preheat grill to medium heat. Grill the pork for 15-18 minutes, rotating every 4-5 minutes.
  • Let the meat rest 5-10 minutes, then slice into ½ inch pieces.
  • After the pork comes off the grill, place the veggies on. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top. Serves 4.

Nutrition Facts : Calories 899.3, Fat 67.8, SaturatedFat 12, Cholesterol 149.7, Sodium 800.4, Carbohydrate 23.3, Fiber 8.5, Sugar 9.5, Protein 53.6

CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI



Char-Grilled Beef Tenderloin with Three-Herb Chimichurri image

Provided by Elizabeth Karmel

Categories     Blender     Beef     Garlic     Mint     Summer     Grill/Barbecue     Cilantro     Parsley     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Spice Rub
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika*
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper
Chimichurri sauce
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
Beef tenderloin
1 3 1/2-pound beef tenderloin
2 tablespoons olive oil

Steps:

  • For spice rub:
  • Combine all ingredients in small bowl.
  • Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
  • For chimichurri sauce:
  • Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
  • Do ahead: Can be made 3 hours ahead. Cover; chill.
  • For beef tenderloin:
  • Let beef stand at room temperature 1 hour.
  • Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
  • *Available at specialty foods stores and from tienda.com.

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