This last week I made the pork tenderloin with chimichurri. I thought it sounded good and looked good, until I was chopping up all of the herbs, etc. I texted Kim and told her it just wasn't sounding good to me anymore. She reassured me and told me that dinner never sounds/looks good at 11 in the morning! Anyway, I finished the chimichurri and got my pork marinating fairly early in the day because I knew I wouldn't be able to get to it later.
Well, my husband and I thought this was delish. It tasted, smelled, and looked so fresh. The chimichurri had a wonderful flavor. I don't cook pork tenderloins very often, but I would definitely use this recipe again. I made the chimichurri exactly as the recipe says, even using the fresh oregano. I didn't grill the tenderloin though, just cooked it in the oven. It turned out wonderfully moist and tender. But I can imagine the grill would add just that much more flavor.
1 comment:
I agree Jenny, the pork tenderloin was very good. I have not had pork tenderloin much before but now I cook it more often after trying out the recipes in this cookbook and seeing how moist, tender, and flavorful it can be.
Post a Comment