Roast Pork Tenderloin With Charred Chimichurri Food

BALSAMIC ROAST PORK TENDERLOINS

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI

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

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.

STUFFED PORK TENDERLOIN WITH CHIMICHURRI

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

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!

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES

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.