Pork Tenderloin with Salsa Verde

  • Level:Easy
  • Total: 30 min
  • Active: 15 min

  • Yield:4


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


  1. 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.
  2. 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.
  3. Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

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