Pork tenderloin with green salsa

Votes: 2

How to Make Pork Tenderloin with Salsa Verde

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 635, total fat 46 G., saturated fats 8 G., proteins 37 G., carbohydrates 18 G., fiber 3 G., cholesterol 105 mg, sodium 718 mg, sugar 5 G.

Serve succulent pork tenderloin with a quick green sauce (salsa verde) made with fresh herbs. Parsley, cilantro, chives, tarragon, and shallots complement each other beautifully in this rich and aromatic sauce. Place bread on the table to soak up all the delicious juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork tenderloin weighing 700 g.
2/3 cup + 1 tbsp extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
0.5 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, thinly sliced
2 cloves of garlic
Crustless bread, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, salsa sauce, parsley, garlic, cilantro, tarragon, chives, wine vinegar

Cooking the dish according to the recipe:

Preheat oven to 190°C and season pork generously with salt and black pepper.
In a large oven-safe skillet, heat 1 tablespoon olive oil over medium heat until very hot, then add the pork tenderloin. Cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast the pork until cooked through or until an instant-read thermometer inserted into the thickest part of the tenderloin registers 155°F (65°C), about 15 minutes. Let the pork rest for 5 minutes.

While the pork is roasting, place the parsley, cilantro, vinegar, green onions, tarragon, shallots, and garlic in a food processor and pulse until pureed. Slowly, without stopping the food processor, add the remaining 2/3 cup olive oil until you have a thick sauce. Season with salt and pepper to taste.
Slice the pork tenderloin and top with salsa verde. Serve with bread for dipping.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Main courses / Meat / Vegetables and mushrooms / Food Network - recipes