Lowerfatporkchimichurri Recipes

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PORK CHOPS WITH SMASHED POTATOES AND CHIMICHURRI SAUCE



Pork Chops With Smashed Potatoes and Chimichurri Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds small red-skinned potatoes
Kosher salt
3/4 cup fresh parsley
3/4 cup fresh cilantro
1/2 cup extra-virgin olive oil, plus more for brushing
1 medium shallot, roughly chopped
1 clove garlic, roughly chopped
2 tablespoons white wine vinegar or fresh lemon juice
Freshly ground black pepper
8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)

Steps:

  • Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.
  • Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.
  • Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce.

Nutrition Facts : Calories 599, Fat 37 grams, SaturatedFat 7 grams, Cholesterol 78 milligrams, Sodium 323 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 35 grams

STUFFED PORK TENDERLOIN WITH CHIMICHURRI



Stuffed Pork Tenderloin with Chimichurri image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 20

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 LOIN WITH CHIMICHURRI SAUCE



Pork Loin with Chimichurri Sauce image

Pork loin filet is marinated in chimichurri sauce then roasted for this easy, elegant main course.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 8h55m

Yield 6

Number Of Ingredients 10

1 Smithfield® Original Pork Loin Filet
1 cup coarsely chopped parsley
¼ cup chopped onion
6 cloves garlic, coarsely chopped
¼ cup lemon juice
¼ cup olive oil
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Place pork roast in self-sealing plastic bag. Combine parsley, onion and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.
  • Reserve 1/4 cup chimichurri sauce; set aside. Coat pork in plastic bag with remaining mixture. Seal bag and refrigerate overnight.
  • Heat oven to 375 degrees F. Remove pork from marinade and place on rack in shallow pan (discard any leftover marinade). Roast 30 to 35 minutes per pound until internal temperature reaches 150 degrees F. Let stand 10 minutes before slicing.
  • Serve sliced loin filet with reserved chimichurri sauce.

Nutrition Facts : Calories 267.8 calories, Carbohydrate 4.8 g, Cholesterol 63.1 mg, Fat 18.4 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 4.2 g, Sodium 727.3 mg, Sugar 0.7 g

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

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

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