Pork Tenderloin With Chimichurri Tyler Florence Recipes

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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

PORK TENDERLOIN WITH CHIMICHURRI TYLER FLORENCE



PORK TENDERLOIN WITH CHIMICHURRI TYLER FLORENCE image

Categories     Pork     Marinate     Backyard BBQ     Summer     Grill/Barbecue

Yield 4-8 People

Number Of Ingredients 16

Chimichurri:
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About 1/2 cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Steps:

  • Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

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