PORK TENDERLOIN WITH SALSA VERDE
Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
BEEF TENDERLOIN WITH SCALLION SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the tenderloin: Preheat the oven to 400 degrees F.
- Dry the tenderloin well with paper towels and sprinkle evenly with the salt and pepper. Heat a large ovenproof skillet over medium-high heat. Add the oil to the hot skillet followed by the tenderloin. Cook, turning every 4 minutes, until the tenderloin is an even, deep golden brown, about 12 minutes. Place the skillet in the oven until an instant-read thermometer reads 120 degrees F, or about 30 minutes for medium-rare . Remove to a platter to rest for 10 minutes before slicing.
- For the sauce: Meanwhile, preheat a grill for cooking at medium-high heat.
- Sprinkle the scallions with 1 teaspoon salt and 2 teaspoons olive oil. Place on the hot grill and cook until wilted and slightly charred, about 3 minutes per side. (Place a pan lid on top of the scallions if they are not browning enough.) Remove the charred scallions to a cutting board and roughly chop. Add the charred scallions to a bowl along with the mustard, vinegar, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt. Stir to combine.
- Sprinkle the tenderloin with flake salt and serve with the scallion sauce.
SALSA VERDE CON PUERCO/PORK TENDERLOIN IN GREEN SAUCE
I love Mexican food. So here is my rendition of a classic. Salsa Verde con Puerco: a lively mixture of pork tenderloin, tomatillo, chilies and peppers served in a tortilla wrap. Presented along with refried beans and yellow rice it's about as Mexican as it gets. I have to caution, don't touch your face when prepping the chilies and peppers. WASH YOUR HANDS! Oh yeah, don't forget the tequilla!
Provided by DaleB
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Take the poblano and anaheim peppers and cut the tops off. Then cut in half length wise and de-seed. Brush peppers and garlic cloves with olive oil. Place under a broiler and grill for 10 minutes flipping once in the proccess. Put the peppers and garlic in a paper bag to cool. Once cool, place the garlic to the side then peel the skins off the peppers and chop them up along with the green chilies. Put aside.
- Fix a pan of boiling water and place the tomatillo and tomato in it for 10 minutes. Pour off water and mash well. Remove the skins from the mash and throw away. Put mash aside.
- Take the olive oil to a large saute' pan add the garlic and onion and saute' till onion is clear.
- Add pork salt and ground pepper to the pan. Kick up the heat a bit and brown the pork. Cut the tops off the jalapeno and serrano peppers. Dice and add to pan seeds and all. Continue to saute for a couple of minutes.
- Add the mash, chopped peppers & chilies, lime juice and cumin. Stir till mixed. Cover and cook 30 minutes over medium/low heat. Remove cover and cook 30 more minutes stirring occasionally till most of the water content has reduced.
- Serve
- .
Nutrition Facts : Calories 496.7, Fat 18.6, SaturatedFat 5, Cholesterol 149.7, Sodium 1006.8, Carbohydrate 33.1, Fiber 8.8, Sugar 11.8, Protein 53.1
SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers' market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
- Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 0 grams, TransFat 0 grams
SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
PORK STEW IN GREEN SALSA (GUISADO DE PUERCO CON TOMATILLOS)
My Mexican husband was shocked at how authentic this recipe was to his mom's and grandmother's recipe. This is a delicious, not too spicy, authentic Mexican pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas.
Provided by PLATO712
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
- Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
- Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 18 g, Cholesterol 87.5 mg, Fat 16.1 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 4.8 g, Sodium 839.2 mg, Sugar 5 g
SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
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