Best 2 Pork Tenderloin With Chimichurri Tyler Florence Recipes

In the realm of culinary artistry, pork tenderloin stands as a versatile and delectable ingredient, ready to be transformed into a symphony of flavors. When paired with the vibrant and herbaceous chimichurri sauce, a creation of Tyler Florence, the result is a dish that tantalizes the taste buds and leaves you craving more. With its origins in Argentina, chimichurri brings a burst of freshness and tang, complementing the tender and juicy pork tenderloin perfectly. Join us on a culinary journey as we explore the best recipe to cook pork tenderloin with chimichurri Tyler Florence style, a dish that will elevate your dining experience to new heights.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Choose a quality pork tenderloin: Opt for a tenderloin that is firm and evenly colored, with no signs of bruising or discoloration.
Prepare the chimichurri sauce in advance: This allows the flavors to meld and develop, resulting in a more flavorful sauce.
Use a meat thermometer to ensure the pork tenderloin is cooked to your desired doneness: For medium-rare, aim for an internal temperature of 145 degrees Fahrenheit; for medium, 150 degrees Fahrenheit; and for well-done, 160 degrees Fahrenheit.
Let the pork tenderloin rest before slicing: This helps the juices redistribute throughout the meat, resulting in a more tender and juicy dish.
Garnish the pork tenderloin with fresh herbs, such as cilantro, parsley, or mint, before serving: This adds a pop of color and freshness to the dish.

Conclusion:

Pork tenderloin with chimichurri is a flavorful and versatile dish that can be enjoyed for lunch or dinner. The tenderloin is juicy and flavorful, while the chimichurri sauce adds a tangy and herbaceous flavor. This dish is also relatively easy to make, making it a great option for busy weeknights. Whether you are looking for a special occasion meal or a simple weeknight dinner, pork tenderloin with chimichurri is sure to please everyone at the table.