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Pork Tenderloin with Chimichurri Recipe

Pork Tenderloin with Chimichurri

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (119)

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Average Rating:

Total Reviews: 119

Showing 31-40 of 119

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  • on February 18, 2010

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    Alberto, I think you are thinking of pebre. that is the chiliean version of chimichurri. parsley is supposed to be the base for chimichurri. Also it is usually used as a sauce, similar to a barbecue sauce or a steak sauce. It, like those sauces can be put on anything you want to, even tofu if that strikes your fancy. Anyway, just say that you didn't like the it, there's no need to say leave it to latinos. That is just ignorant. I liked it quite a bit. It was almost as good as what I had when I was in South America.

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  • on February 18, 2010

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    This is awesome and easy! It was a party on my plate and in my mouth! Tyler rocks!

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  • on February 13, 2010

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    Absolutely delicious and so easy! Thanks Tyler.

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  • on January 30, 2010

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    I only cook pork tenderloins because my family likes them, but this recipe has changed all that. It is so good I can't stop eating it and now I have to buy two in order to have enough. To read the recipe it doesn't look all that exciting, but it has the best flavor and enchances the pork so much. It also makes the pork not dry and bland. Thank You for a real winner!

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  • on December 04, 2009

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    Sorry Tyler, but maybe it is just me. I made this due to the reviews and everyone is giving 5 stars but I thought it was just decent. Tried to make it again, thinking I messed up on the recipe, but again I thought it was just ok. Maybe it's me and the seasoning isn't my type. Still had a very unique flavor and I am glad I tried it.

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  • on November 09, 2009

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    This was fabulous. Next time, I will marinate overnight to heighten the flavor even more. Also, we cooked them on our gas grill. Ours needed longer than 4 minutes per side. Served this with roasted garlic mashed potatoes and oven roasted veggies and ciabatta bread...my guests and I were happy!

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  • on October 30, 2009

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    Not much to add to what's already been said. A winner.

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  • on October 18, 2009

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    This is so amazing, as I was making the Chimichurri sauce I was wondering if I should use it. I was having doubts.. BUT Tylers recipes are always rock solid, so I did... Next time I will double the sauce, and use it to dip french bread in.. It really is AMAZING.. The pork was juicy and tender... This one is in my recipe box marked as LOVED IT!

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  • on October 17, 2009

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    Vibrant,fresh flavours married with tender, succulent pork make this an absolute must on any cook's repertoire because it's not only delicious, it's easy to prepare and VERY impressive to serve. I follow the recipe exactly as written and it turns out great every single time. Thankyou to Tyler Florence for great books, a great show, and amazing recipes!

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  • on October 16, 2009

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    The only reason I mention this is becasue when I save the receipe, I also save a picture of the final result. I tried the dish and it was to die for. Thanks Tyler, you have become my favorite.

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