Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- One 1 1/2 pound pork tenderloin
- Kosher salt and freshly ground black pepper
- 2/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup white wine vinegar
- 1/4 cup chopped fresh chives
- 1/4 cup fresh tarragon leaves
- 3 shallots, sliced
- 2 garlic cloves
- Crusty bread, for serving
Instructions
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 46 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 37 g |
| Cholesterol | 105 mg |
| Sodium | 718 mg |
Reviews
I made this tonight and the whole fam loved it! I didn’t alter much other than adding crushed red pepper to the herb mixture, and I didn’t have chives but it was still yummy. Served with roasted potatoes and asparagus. This will definitely go into our regular dinner rotation!
We really enjoyed this recipe. Next time instead of using raw garlic I will use roasted. The sauce was a little strong with the raw garlic but it was super delicious. I will freeze the rest of the sauce in an ice cube tray.