Best 6 Pork Tenderloin With Chimichurri Recipes

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Pork tenderloin is an incredibly versatile and flavorful cut of meat that can be cooked in a variety of ways. This article will provide you with a comprehensive guide to creating the perfect pork tenderloin with chimichurri, a tangy and herbaceous sauce that adds a burst of flavor to the dish. We will explore different cooking methods, including roasting, grilling, and sautéing, and provide tips for creating the most tender and flavorful pork tenderloin. Additionally, we will discuss the ingredients and preparation methods for chimichurri, ensuring that you have all the tools necessary to create a delicious and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

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

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



Pork Tenderloin with Chimichurri image

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

1 tablespoon Cooking Oil
1 pound Pork Tenderloin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
3 teaspoon Dried Oregano
1 3/4 teaspoon Salt
to taste Ground Black Pepper
1 teaspoon Dried Parsley
1/2 teaspoon Dried Thyme
1 Lime
1 Orange
1 cup Fresh Parsley
2 clove Garlic
2 tablespoon Red Wine Vinegar
1/4 teaspoon Crushed Red Pepper Flakes
1/2 cup Extra-Virgin Olive Oil

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

ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI



Roast Pork Tenderloin with Charred Chimichurri image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

2 pork tenderloins, cleaned of any silver skin or sinew
1/2 cup olive oil, plus more for brushing on pork
Kosher salt and freshly cracked black pepper
2 bunches scallions
1/4 to 1/2 cup sherry vinegar
2 tablespoons finely minced chives
2 tablespoons finely minced fresh parsley
2 tablespoons finely minced shallots
1 teaspoon finely minced garlic
1/4 cup whole-grain mustard

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

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES



Grilled Pork Tenderloin With Chimichurri and Summer Veggies image

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

2 lbs pork tenderloin
1 bunch fresh parsley, stems removed
1 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon cumin
1 teaspoon salt
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb asparagus

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

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE



Cuban Pork Tenderloin With Chimichurri Sauce image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 12

2 1-pound pork tenderloins
3 teaspoons chopped garlic
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano
1/4 cup finely chopped onion
1/3 cup plus 3 tablespoons olive oil
2 tablespoons orange juice
1/2 cup parsley leaves, torn
1/4 cup lime juice
2 tablespoons white wine vinegar
Freshly ground black pepper

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 TENDERLOIN WITH CHIMICHURRI RECIPE - (4.5/5)



Pork Tenderloin with Chimichurri Recipe - (4.5/5) image

Provided by á-177220

Number Of Ingredients 16

Chimichurri:
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 About 1/2 cup finely chopped fresh flat-leaf parsley
1/2 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 good-quality pork tenderloin: Look for a tenderloin that is firm and pink in color. Avoid any tenderloins that are brown or have a slimy texture.
  • Marinate the pork tenderloin: Marinating the pork tenderloin will help to tenderize it and infuse it with flavor. You can use a variety of marinades, such as the chimichurri marinade in this recipe.
  • Cook the pork tenderloin to the proper temperature: The best way to cook a pork tenderloin is to use a meat thermometer to ensure that it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork tenderloin rest before slicing it: This will help to keep the juices in the meat and prevent it from drying out.
  • Serve the pork tenderloin with your favorite sides: Pork tenderloin is a versatile dish that can be served with a variety of sides, such as rice, potatoes, or vegetables.

Conclusion:

Pork tenderloin with chimichurri is a delicious and easy-to-make dish that is perfect for any occasion. The pork tenderloin is juicy and flavorful, and the chimichurri sauce adds a bright and tangy flavor. This dish is sure to be a hit with your family and friends.

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