Tarragon Cilantro Salsa Verde Recipes

PORK TENDERLOIN WITH SALSA VERDE

Pork Tenderloin with Salsa Verde image

Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

One 1 1/2 pound pork tenderloin
Kosher salt and freshly ground black pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, sliced
2 garlic cloves
Crusty bread, for serving

Steps:

Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

SALSA VERDE WITH TOASTED BREADCRUMBS

Salsa Verde With Toasted Breadcrumbs image

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don't stay crisp, they give body and subtle crunch to the sauce.

Provided by Andrew Tarlow

Yield Makes about 1 cup

Number Of Ingredients 9

Ingredients

4 ounces country-style bread, crust removed, coarsely torn (about 1 cup)
1 cup olive oil, divided
Kosher salt
6 oil-packed anchovies, coarsely chopped
2 garlic cloves, finely grated
2 tablespoons coarsely chopped drained capers
1 tablespoon red wine vinegar
1 cup finely chopped parsley
Freshly ground black pepper

Steps:

Preheat oven to 300°F. Bake bread on a rimmed baking sheet 5 minutes to dry out. Let cool.
Heat 1/4 cup oil in a medium skillet over medium. Add bread and cook, tossing and shaking pan often, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer croutons to paper towels to drain; season with salt and let cool. Transfer croutons to a medium bowl and crush using your hands or a metal spoon until finely ground. Set aside.
Using the side of a chef's knife, mash anchovies, garlic, and capers to a paste on a cutting board. Transfer anchovy mixture to a medium bowl. Add vinegar and let sit 10 minutes. Stir in parsley and remaining 3/4 cup oil.
To serve, mix breadcrumbs into salsa verde; season with salt and pepper.
Breadcrumbs can be made 1 day ahead; store airtight at room temperature. Salsa verde (without breadcrumbs) can be made 4 hours ahead; cover and chill.

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