Pork Tenderloin with Chimichurri

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I made this for a small dinner party. The only sound made throughout dinner was - yum, uhm, so good! I have never gone wrong with anything that Tyler makes. This was so good that there wasn't any leftovers. Fantastic! The dessert he made on the show - strawberries with sweetened sour cream was also phenomenal. They were a perfect combination. Excellent. Excellent.Excellent.

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I saw this episode while recuperating from surgery. Although I was very groggy from the medication, I thought to myself I am going to make that as soon as I get better. My supermarket had just run out of Pork Tenderloin, so I substituted a pork roast instead. I marinated it for and hour and a half since it was a bit thicker cut. I pan seared it for about 5 min. on each side and then stuck it under the broiler for 10. minutes. I let it rest for 10 minutes before cutting it. All I have to say is YUM!

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I've tried this recipe several times and it always comes out good. Good flavor, balance of flavors, texture, very nice with the acidity of the lime and red wine vinegar w/ the softer meat.

Alberto, what on earth do you mean by "Spanish?" Do you mean that many Argentinians today have ancestry from Spain, or are you misusing the adjective since most Argentinians speak Spanish? Either way, from the time I've lived in both Chile and Argentina, I have mainly had parsley base chimichurri.

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This IS a traditional chimichurri sauce recipe and it is quite good. I think it's fine to substitute or adjust because that what makes dishes unique. But please, do you homework before attempt to discredit a recipe as inaccurate. Chile and Argentina are two different Latin countries with their own unique characteristics. It's like saying traditional Mexican food will be the same as you get in Belize. Similar? Yes. The same? No. Alberto's sauce is Pebre, as pointed out, and Bobby Flay has great version of it here on FN.

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I used cilantro instead and it was very good, I love this recipe.

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I made two batches of this and used one as a marinade and the other as a condiment for dressing the finished Pork tenderloin.

To the first batch I added one tablespoonful of ancho chili powder and three casabel peppers (dried whole that I stemmed, seeded and crushed. I did not puree this but left it chunky. Made a great marinade.

To the second batch I added Basil and Cilantro. I also substituted apple cider vinegar cause that's what I had. Turned out great tasting. Very bright green and tangy. Complimented the pork well. Good on chicken the next day and I think you could put his stuff in a bottle and sell it. Yummy! Thanks for the inspiration!

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This is the second time I've made this dish. I marinated it longer than the recipe suggests. I started a food blog. Please take a look at it. If you like it, become a follower. For a complete review, go to http://bestfoodforward1.blogspot.com/

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This had SOOO much flavor and was easy to make. The chimichurri had a nice freshness to it. The only thing is to be sure and blend the ingredients and not whisk them.

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Never had chimichurri before so can't compare but it really doesn't matter anyway what a recipe is called, it matters how it tastes. And, wow this one was a hit. The sauce alone seemed way different from what I'm used to but again, wow what a flavor it created in the meat and even better topped over it. When I tasted the sauce it was a bit strong but with the meat, perfect harmony. On tv Tyler made this in the blender and so I did it that way also. I also made the potatoes from this episode and the garlic aioli was incrediible and presented beautifully on the plate with the chimichurri (white and green. Easy and different and Yummy.

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It was excellent as all of Tylers are recipes are. The only thing I would change is that the recipe says to whisk the ingredients for the marinade, and the whole time I was thinking it should be blended or run through a food processor. I watched it today after I had already made it the night before, and lo and behold Tyler was blending it! It should say that in the recipe instead of whisking. Makes a big difference. Other than that keep up the good work Tyler! Love your show and have made a lot of your recipes, and they have ALL been wonderfull! Thank You!!