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
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
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
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
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 CHIMICHURRI KEBABS
These are peppery delicious kebabs. Marinate time is 4 hours. Cook time is an estimate-depends on how hot your grill is.
Provided by ratherbeswimmin
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add pork cubes and next 9 ingredients into a large heavy-duty plastic zip-top bag; seal and shake to coat pork.
- Place bag in the refrigerator for 4 hours.
- Take pork cubes out of marinade and discard marinade.
- Thread pork onto skewers.
- Grill over high heat, turning as necessary, until evenly browned and no longer pink.
- I serve over a bed of rice and give a little squeeze with the lemon/lime slices.
ARGENTINEAN OAK-PLANKED BEEF TENDERLOIN WITH CHIMICHURRI SAUCE
Grill on a wood plank to keep food moist and impart a mild, smoky flavor. It is great for fish, pork and beef. Food cooked on a plank is moist, because of the damp smoke from the wood. The ingredients list is long but that is for the sauce and that goes straight into the food processor. Cooking Light, June 2003. I didn't allow an hour for soaking the plank nor was I able to mention the plank in the ingredients however, I did mention size etc. in the directions.
Provided by Manami
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
- Prepare grill, heating one side to medium and one side to high heat.
- To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
- Place steak on charred side of plank.
- Cover and grill 12 minutes or until desired degree of doneness.
- Prepare the sauce while you are soaking plank.
- Combine parsely and remaining ingredients in a food processor and process until smooth.
- Serve with steaks,.
Nutrition Facts : Calories 352.3, Fat 28, SaturatedFat 11, Cholesterol 80.5, Sodium 644.1, Carbohydrate 3.4, Fiber 1.1, Sugar 0.6, Protein 20.9
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