STUFFED PORK TENDERLOIN WITH CHIMICHURRI
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 20
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 TENDERLOIN WITH CHIMICHURRI
This classic Argentinian sauce makes an average cut of meat feel like a fine dining affair.
Provided by In the Kitchen with Jonny
Categories Date Night Sauces and Dressing Dairy-Free Shellfish-Free Spicy Gluten-Free Egg-Free Soy-Free Intermediate Father's Day Entertaining Food Processor Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Oven Stove
Time 1h
Yield 2
Number Of Ingredients 16
Steps:
- With a fork, poke some holes into the Garlic Powder (1 teaspoon). In a bowl, place the pork and add the Dried Parsley (1 teaspoon), Dried Thyme (1/2 teaspoon), Ground Black Pepper (to taste), Salt (1 teaspoon), Pork Tenderloin (1 pound), Dried Oregano (1 teaspoon), Lime (1), the juice from the Orange (1) and Onion Powder (1 teaspoon). Cover and let marinate in the fridge for at least 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a cast iron skillet with Cooking Oil (1 tablespoon). Sear the meat for 3 minutes on each side.
- Put the entire skillet in the oven and cook the meat for 12-15 minutes at 400 degrees F (200 degrees C), flipping halfway through. Let sit for after removing for several minutes.
- Meanwhile, make the chimichurri. In a food processor, add Fresh Parsley (1 cup), Garlic (2 clove), Dried Oregano (2 teaspoon) Red Wine Vinegar (2 tablespoon), Crushed Red Pepper Flakes (1/4 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (0 to taste), and blend. Add in Extra-Virgin Olive Oil (1/2 cup).
- Drizzle the chimichurri over the tenderloin.
Nutrition Facts : Calories 452 calories, Protein 24.9 g, Fat 35.6 g, Carbohydrate 11.1 g, Sodium 1141.8 mg, SaturatedFat 5.6 g, TransFat 0.0 g, Cholesterol 73.7 mg, Fiber 1.8 g, Sugar 6.3 g, UnsaturatedFat 28.4 g
PORK TENDERLOIN WITH CHIMICHURRI
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
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
ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
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
PORK TENDERLOIN WITH CHIMICHURRI
A great main for any dinner course.
Provided by Tyler Florence
Categories grill,herbs,Main,pork
Time 23m
Yield 4 - 8 servings
Number Of Ingredients 14
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.
BBQ PORK LOIN WITH CHIMICHURRI SAUCE
We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade.
Provided by C.C619
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 665.1, Fat 51, SaturatedFat 10.4, Cholesterol 122.6, Sodium 385.5, Carbohydrate 7.6, Fiber 2.5, Sugar 0.7, Protein 44.5
CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE
Provided by Amanda Hesser
Categories dinner, main course
Time 1h15m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
- Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
- Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES
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
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
PORK LOIN WITH CHIMICHURRI SAUCE
Pork loin filet is marinated in chimichurri sauce then roasted for this easy, elegant main course.
Provided by Smithfield®
Categories Smithfield®
Time 8h55m
Yield 6
Number Of Ingredients 10
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 CHOPS WITH CHIMICHURRI
Chimichurri is a traditional Argentinian marinade/sauce that is usually paired with steak but this herbacious sauce is a wonderful accompaniment to pork as well.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Sprinkle chops with salt and pepper. In a large skillet, cook chops in oil over medium heat for 3-5 minutes on each side or until a thermometer reads 160°., Meanwhile, place the herbs, vinegar, garlic and seasonings in a small food processor; cover and pulse until chopped. Add water; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with chops.
Nutrition Facts : Calories 261 calories, Fat 17g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 414mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CHIMICHURRI STUFFED PORK LOIN
Fresh herbs, garlic, and lime zest flavor this pork loin, so less salt is needed. Serve with grilled corn and grilled pineapple slices (directions included).
Provided by threeovens
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- With kitchen shears, snip 2 tablespoons parsley and 2 tablespoons cilantro, and combine with 1/2 teaspoon lime zest, 1 tablespoon oil, and 1 clove of garlic; set aside.
- Butterfly pork loin and brush with oil.
- Spread remaining garlic on cut side of pork loin, season with pepper, and add remaining parsley, cilantro and lime zest.
- Roll loin back to original shape and tie at 2 inch intervals with kitchen string.
- Spread reserved herb mixture over outside of pork and season with black pepper.
- Grill pork over medium, indirect heat, covered, until internal thermometer registers 150 degrees F, about 1 to 1 1/2 hours.
- Meanwhile, brush corn with melted butter and season with salt and pepper.
- Grill corn during last 20 minutes of grilling the pork, turning occasionally.
- Grill pineapples during last 5 to 10 minutes of pork grilling time.
- When pork is done, remove pork and cover with foil; let rest 10 minutes (meat temperature should rise to 160 degrees F).
- Remove string, slice and serve.
Nutrition Facts : Calories 680.2, Fat 35.6, SaturatedFat 11.8, Cholesterol 129.2, Sodium 143.5, Carbohydrate 52.5, Fiber 6.3, Sugar 21.2, Protein 42.8
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