Grilled Pork Tenderloin with Chimichurri

 This tenderloin was soooo tender and had sooo much flavor to it.  I actually found this on 2 of my favorite blogs:  Our Best Bites, and The Sisters Cafe!  So that means it HAS to be awesome right?  Plus it is PALEO friendly all the way!  You can use this Chimichurri sauce on any cut of steak, but I found it to be just perfect on this pork tenderloin grilled!  Then the next day, I sliced this tenderloin up and through it over some greens with some fresh rasberries and fell in love with it a second time!

2 small- medium pork tenderloins


Chimichurri Sauce
1 1/2 Cups chopped parsley
1 1/2 Cups chopped cilantro
1 tblsp + 1 tsp dry oregano
2 tblsp fresh lime juice
1 tblsp red wine vinegar
3 tbslp minced garlic
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 Cup extra virgin olive oil

For the Chimichurri Sauce, put everything in the blender except the red pepper and olive oil.  Pulse several times until finely chopped.  Transfer mixture to a bowl then add in red pepper and olive oil and stir by hand.
Remove 1/2 - 3/4 Cup sauce and put in a gallon ziplog bag and add your tenderloins.  Coat the tenderloins then let marinate for at least an hour.  Cover the reserved Chimichurri and set aside.
Preheat your grill.  Place the tenderloins on the grill and cook about 5-8 min before flipping to the other side.  Let cook on the other side for another 5-8 min.  Remove from grill and let it stand 5 min before cutting.  Slice and serve with remaining chimichurri drizzled on top!  Yum!!

Cinnamon Chilli Pork Tenderloin with Apple Salsa

So this Yummy recipe came from the Blog I told you about MULIPLY DELICIOUS!   And this was very Delishious!  It was very simple too!  All you do is marinate the tenderloin for how ever long you want and bake it in the oven for 20 min, then pour your apple salsa over it.  It was a nice change from just chicken and vegetables!  Then the next day I turned it into a salad for lunch!  I think I loved it even more that way.  You can have it with just the apple salsa on top or that plus a drizzle of  Cilantro Lime Dressing on top!  (That was even better!!) If you make the dressing which is very worth putting on any salad, just use honey or I used Xylitol which is a natural sweetner instead of sugar.   And yes those are SWEET POTATO FRIES,  you can find recipe HERE .  I thought they were awesome!!!!

 SALAD VERSION

Find the Recipe here:  http://www.multiplydelicious.com/thefood/2011/09/cinnamon-chili-pork-tenderloin-with-apple-salsa/

Or HERE:

Cinnamon Chili Rubbed Pork Tenderloin with Apple Salsa

Print Recipe

3 tablespoons olive oil

3 garlic cloves, minced

1 tablespoon chili powder

½ tablespoon ground cinnamon

1 pork tenderloin

Salt and pepper to taste

Apple Salsa:

2 cups diced Fuji apple, about 2 medium apples

1/2 cup diced red bell pepper

1/3 cup fresh lime juice

1/4 cup diced red onion

1/4 cup minced fresh cilantro

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions:

Combine all ingredients, stirring well. 

Instructions:

Preheat oven to 400 degrees.  Combine olive oil, garlic, chili powder, and cinnamon in a large shallow bowl.  Add pork, and turn to coat evenly with chili cinnamon mixture.  Sprinkle both sides of the pork with salt and pepper.  Let the pork marinate in the rub for about 15 to 30 minutes.

Heat a grill pan over medium-high heat, and spray with coconut spray (or oil pan slightly).  Add pork and cook until browned and grill marks appear, 2 to 3 minutes per side.

Transfer pan to oven.  Bake pork to desired doneness, 17 to 18 minutes.  Let stand for at least 5 minutes, then cut into 1/2-inch thick slices.

Cafe Rio - Pork

I've tried about 4 recipes of the so called "cafe rio pork" And this one is by far my favorite thanks to Ruth Ann Clark who submitted it in our ward recipe book last year. Some recipes call for Dr. Pepper, some coke. Some recipes call for Regular salsa, some green verde salsa. They all have a unique flavor and this one caught my attention the most!!! This was actually a two day step recipe that I turned into one day and it turned out just awesome, so that's the way I'm going to post it! I have also gone through 3 cilantro-lime ranch recipes and found my FAVORITE, that I will post next!

3 lbs pork - thawed

Add 1 tblsp olive oil to a skillet and brown the pork on both sides seasoned well with, salt, pepper, garlic salt and onion powder. That should only take like 2-3 min. on each side.

In your crock pot add the following ingredients:

1/2 can coke

1 Cup brown sugar

1/2 bottle green verde salsa

1/2 Cup ketchup.

Dump everything in your crockpot and stir until mixed well. Put your pork in and turn your crock pot on high and cook 5 hours, then turn to low and continue cooking 3 hours. The last hour before you eat, shred your pork with two forks. Top with the essentials: Homemade flour tortillas, green chilli rice, black beans, lettuce, avacado, cilantro, pico, tortilla chips, sour cream. Sooooo good!