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Pork Tenderloin with Chimichurri Recipe

Pork Tenderloin with Chimichurri

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Average Rating:

Total Reviews: 119

Showing 41-50 of 119

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  • on September 06, 2009

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    so moist and so full of flavor!

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  • on August 25, 2009

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    I marinated 2 pork tenderloins in the chimichurri for a total of 16 hours, and the pork couldn't have been more juicy and delicious! I added a few other fresh herbs from my garden - basil, thyme, and a little rosemary. The sauce turned out fantastic!

    This chimichurri is also amazing on grilled salmon. Recipe is definitely a keeper, and super easy!

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  • on August 15, 2009

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    This man knows pork and the flavors that go with it. The chimichurri sauce is easy to make and works wonderfully with the pork. In fact, I want to try it on other meats and possibly tuna or salmon.

    Variations:

    Instead of high heat, smoke the pork using some apple wood.

    Blend the ingredients for the marinade and sauce instead of the rustic chopped look.

    Use cilantro instead of parsley for the marinade.

    Add some fresh oregano to the parsley.

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  • on August 07, 2009

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    This was delicious! I made it for a friend that hadn't eaten pork since the tenth grade because she hated pork, and she thought it was really good and asked for more!! I marinated it in a 9x13 pan and then poured out some of the olive oil, and baked it at 400 in the 9x13 for 25-30 mins. It was tender, juicy, and delicious. I really liked spooning some of the chimichurri over it too.

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  • on August 07, 2009

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    I made this last night for dinner and was worried about grilling the tenderloins b/c I don't use the grill too often but it turned out amazing!! I cheated and used the food processor for the chimichurri sauce and I accidently forgot to oil the loins before I grilled them but it didn't matter. The meat turned out perfect and moist. I started the grill on high and then turned it down after searing all sides. It was so good that it didn't need the extra sauce so I saved the rest for dinner tonight.
    My husband said to make this one again soon! Thanks Tyler--you always have great recipes.

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  • on August 02, 2009

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    I was , I admit it. Tyler is" The Man". Made this for Sunday dinner at my house and it was worth the time. I served it with Easy Black Beans and Yellow Rice, Very Good combo.



    http://southernfood.about.com/od/blackbeans/r/bln31.htm

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  • on July 19, 2009

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    YYYYYYYYYYYUUUUUUUUUUUUUUMMMMMMMMMMMMMM

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  • on July 19, 2009

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    I have had chimichurri before and the consistency of the sauce was differnt. I think it was the red wine vinegar that made this taste almost like a salad dressing. Next time will leave out the vinegar, Flavor still was very good.

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  • on July 19, 2009

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    The chimichuri is even better the second day. It was easy to make as well. I don't have a grill, but browned it on my stove top & then finished in the oven (about a 1/2 hour at 350. Terrific!

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  • on June 22, 2009

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    We go to this recipe again and again for pork on the grill. Great for company or for a weeknight.

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