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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 51-60 of 119

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  • on June 07, 2009

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    I've been cooking for over 35 years now. I find great recipes and keep them. I have a really great recipe for pork tenderloin, so I was a bit reluctant to try this one. However, given his overall talent with almost all recipes I"ve tried, I decided to give this one a try. It was no disappointment Fairly easy to make and the meat was SOOO tender. Great recipe, Tyler! A definite keeper. I'm not letting go of my other one; I'll just switch them up. Delicious.

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  • on May 26, 2009

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    Shannon I'm guessing since your the only negative comment in this recipe review, that you did make the same recipe. It does not call for grass.

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  • on April 14, 2009

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    made this for Easter dinner and it was a big hit. did it in the proccessor and worked out great(did just use herbs I had around in addition to the parsley,thyme,basil,oregano and marinade longer and didn't wipe off too much of the marinade. I see the recipe called for whole peppercorns but didn't see where they were used.....did I miss something? this is definitely a keeper!
    thanks!

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  • on April 10, 2009

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    Everything I've made that is a "Tyler Florence" recipe is always a hit with my husband and friends. That said, this dish is no exception. I have made it many times and everyone who's tasted it always asks for the recipe. After a recent visit to our local Brazilian steakhouse, where chimichurri is a condiment served with the meat, I decided to try Tyler's chimicurri using steak...it is just as yummy! Thanks, Tyler, for another winner!

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  • on April 08, 2009

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    I was so excited to try this recipe after reading the reviews, especially taste the "delicious" sauce. Wow, was I disappointed! I made it exactly as the recipe specified. The sauce tasted like grass with a hint of garlic. I didn't put any more on the pork because it was not appealing to myself or my husband. The pork tasted okay but wasn't anything to write home about. I would not make this again.

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  • on April 01, 2009

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    I really like alot of Tyler's recipes. Watched him make this last week and I had to make it ASAP. He did process the sauce in a food processor - so I did too. We have had this on a pork tenderloin and on chicken as well. I ended up cooking my tenderloin until it reached an internal temp of 160 F- turned out to be about 20 minutes. I also added cilantro to the mixture as well. I cut the salt and pepper in half. This will make an impressive company dish! DH really liked it too! Lots of yummy noises!

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  • on March 31, 2009

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    The Chimichurri was to die for! Beware that 4 minutes per side will render the meat medium to medium-rare. Recommend moving the meat to a cooler side of the grill and covering to finish or finish in the oven for another 12 minutes or so at 400 degrees.

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  • on March 29, 2009

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    Wow... what a fresh, nice idea for pork. We've had and enjoyed the usual beef chimichurri, but in our never ending quest to eat less red meat, the pork variation was AWESOME... will definitely make again...

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  • on March 20, 2009

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    This was a quick and easy recipe. Simple ingredients with wonderful flavor!

    Thanks!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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  • on March 18, 2009

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    The chimichurri sauce was absolutely excellent. i could go on further, but there is no need. It was all about the chimichurri sauce.

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