Best 8 Pork Loin With Chimichurri Sauce Recipes
Pork loin, a tender and flavorful cut of meat, pairs wonderfully with the vibrant and herbaceous chimichurri sauce, creating a symphony of flavors that tantalizes the taste buds. Chimichurri, a traditional Argentinian sauce, is characterized by its vibrant green color, fresh herbs, garlic, and a zesty blend of spices. It adds a delightful tang and brightness to the juicy pork loin, elevating it from a simple dish to a culinary masterpiece. Whether you prefer a classic preparation or a more adventurous twist, this culinary journey will guide you through the steps of creating the perfect pork loin with chimichurri sauce, ensuring an unforgettable dining experience.
Let's cook with our recipes!
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
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
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
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.
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
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
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 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
Tips:
- Choose the right pork loin: Look for a pork loin that is firm and evenly colored. Avoid any pork loin that has a slimy texture or discoloration.
- Trim the pork loin: Use a sharp knife to trim any excess fat from the pork loin. This will help the pork loin cook evenly and prevent it from becoming dry.
- Score the pork loin: Use a sharp knife to score the pork loin in a diamond pattern. This will help the pork loin absorb the marinade and cook evenly.
- Marinate the pork loin: Prepare a marinade using olive oil, garlic, oregano, cumin, salt, and pepper. Place the pork loin in the marinade and let it sit for at least 30 minutes, or up to overnight.
- Cook the pork loin: Preheat your oven to 375°F (190°C). Place the pork loin in a roasting pan and cook for 25-30 minutes per pound, or until the internal temperature reaches 145°F (63°C).
- Make the chimichurri sauce: Combine parsley, cilantro, garlic, olive oil, red wine vinegar, and salt and pepper to taste. Let the sauce sit for at least 30 minutes before serving.
- Serve the pork loin: Slice the pork loin and serve it with the chimichurri sauce. Enjoy!
Conclusion:
Pork loin with chimichurri sauce is a delicious and easy-to-make dish that is perfect for any occasion. The pork loin is tender and juicy, and the chimichurri sauce adds a bright and flavorful touch. This dish is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love