Salsa Verde Pork Tenderloin
In this recipe, Pork tenderloin is rubbed with aromatic spices, quickly seared on the stovetop and then finished off in the oven. Topped off with a tangy, herby salsa verde, Quick, simple and packed with flavour.
If you were to ask me what my favourite cut of meat is, it would have to be pork tenderloin. Cooked properly, this lean and flavoursome meat is incredibly juicy, tasty and shown off to perfection by today’s recipe: Salsa Verde Pork Tenderloin.
About this Recipe
This is such a brilliant recipe to have up your sleeve. Pork tenderloin is rubbed with aromatic spices, quickly seared on the stovetop and then finished off in the oven.
Topped with a speedy, herby salsa verde, this recipe comes together so quickly you’ll hardly have time to set the table! I like to make mine quite spicy, but you can easily dial down the heat if you’re not a fan by adjusting the amount of chilli.
Ingredients
This is an easy dish, with simple but tasty ingredients. To make this recipe you’ll need:
- Pork Tenderloin: The most important part! Pork tenderloins tend to be around 500g / 1 lb. If you are cooking for more people, simply get more tenderloins. The recipe is written with this size piece of meat in mind.
- Herbs and spices for the spice rub: I make a simple rub out of brown sugar, paprika, chilli powder, garlic, coriander, fennel and salt. It’s packed with flavour and guarantees a golden brown crust.
- Parsley: For a great salsa verde, use loads of fresh, aromatic, flat-leaf parsley.
- Garlic, Vinegar, Olive oil and chilli: these base ingredients round out the salsa verde, giving it flavour and spice.
Instructions
This recipe couldn’t be simpler! There are 3 mains steps (4 if you want some fabulously tasty potatoes to serve alongside.
- Prepare the meat by trimming any silver skin, then rub well with the spice mix and set aside.
- Pulse the dry ingredients for the salsa verde together in a food processor, then stir in the oil, vinegar and spices, adjusting seasoning to taste.
- Next, sear and pan roast the meat, being sure to let it rest before slicing and serving with lashings of salsa verde.
- Optional: if you fancy some lovely potatoes to serve alongside, chop up some floury potatoes, toss with herbs and oil and pop them in the oven 20-30 minutes before you start to cook the pork.
The full ingredient list and instructions can be found in the recipe card at the bottom of the page.
Juicy Pork Guarantee
Many people associate pork with being dry, tough and chewy. This is because, on the whole, we have been overcooking it for years. Modern research shows that pork can be cooked to a lovely rosy pink and still be entirely safe to eat – hurrah! (You can read more about this here if you are interested).
Pro tip for perfect pork
To ensure the most perfectly cooked meat an ‘Instant Read’ digital thermometer is your best friend. They can be picked up so cheaply these days and take all the guesswork out of cooking. You can find a link to one I recommend in the recipe card.
Pork can be cooked to an internal temperature of 63°C / 145°F followed by a short rest. I like to cook mine to around 65°C /150°F and it is perfectly juicy.
what to serve with Pork tenderloin?
When I cook Salsa Verde Pork Tenderloin, I like to serve it with rosemary roast potatoes.
I simply cube the potatoes, toss them with olive oil, fresh rosemary, salt and pepper and roast in the oven for 25-30 minutes before the pork.
This is a terrific dish for any time of year, served with some green beans in the cooler months or a crisp green salad in summer.
More delicious Pork Tenderloin Recipes!
If you’re cooking for a special occasion, try my Perfect Pork Wellington recipe! If you fancy a quick and easy dinner that is packed with flavour, give my Creamy Mushroom Pork Medallions a go.
FREQUENTLY ASKED QUESTIONS
Can I cook Salsa Verde Pork Tenderloin in advance?
You can rub the spices onto the pork up to 24 hours in advance and make the salsa verde an hour or two before eating. This meal is so quick to make that you probably don’t need to though!
What is the difference between pork loin and tenderloin?
Though they sound similar, loin and tenderloin are completely different cuts of meat. Tenderloin, sometimes known as fillet is very easy to spot as it is a long, skinny cut. Pork loin is much wider and thicker from higher up in the back. The two cuts are not interchangeable as they require different cooking techniques.
Can I double or triple the recipe to feed more?
Yes! Rather than transferring the whole pan to the oven, heat an ovenproof dish large enough to hold the tenderloins (with plenty of space around them). Transfer the seared tenderloins to the baking dish and proceed as per the recipe.
TIP: When searing the tenderloin, don’t have the pan screaming hot, cooking with butter will help give you the perfect, caramelised crust.
Looking for more delicious pork tenderloin recipes? Why not try my Perfect Pork Wellington?
Salsa Verde Pork Tenderloin
Melt in your mouth pork, topped with a vibrant, tangy green sauce, Salsa Verde Pork Tenderloin is so incredibly tasty it is worth making two. The first is guaranteed to disappear in a flash!
Ingredients
- 500 g pork tenderloin
for the spice rub:
- 2 tsp brown sugar
- 1 tsp sweet paprika powder
- 1 tsp chilli powder
- ½ – 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp ground coriander
- ½ tsp ground fennel
for the salsa verde:
- a big bunch of flat-leaf parsley
- ½ red onion
- 1 fat clove garlic
- 3 Tbsp vinegar
- 3 Tbsp olive oil
- ½ tsp sea salt
- ½ tsp chilli flakes
for frying:
- 1 Tbsp butter
- 1 Tbsp oil
Instructions
- PREPARE: Use a small, sharp knife to trim the tenderloin of any silver skin, then pat dry. Whisk together the spice rub ingredients, then rub evenly over the pork, making sure it is well covered. Set aside.
- MAKE THE SALSA VERDE: Heat the oven to 200°C / 400°F / Gas 6. Meanwhile, make the salsa verde by finely dicing the parsley, red onion and garlic (you can use a food processor to pulse these ingredients together, but leave them chunky, rather than a paste). Transfer to a bowl and stir through the vinegar, olive oil, sea salt and chilli flakes, taste and adjust seasoning as necessary.
- COOK THE MEAT: Heat the butter and oil in a large, ovenproof frying pan (see note). When the butter is hot and foaming, brown the tenderloin well on all sides. This should take 5-6 minutes. Transfer the pan to the oven for 12-15 minutes until the pork is cooked through. If you have a digital thermometer, you can check that the thickest part of the meat registers at least 65°C / 150°F, though you can take it up to 70°C / 158°C if you prefer your meat more well done.
- REST THE MEAT: Remove the pork from the oven, cover loosely with foil and keep warm for 5 minutes. When the pork has rested, slice thickly and generously spoon the salsa verde over the top.
- ROAST POTATO INSTRUCTIONS: I like to serve this pork with roast potatoes – as my oven is a little smaller I use the fan-bake setting on 180°C / 350°F and place cubed potatoes and chopped rosemary tossed in a little olive oil on a lower shelf for 25-30 minutes before I put the pork in the oven.
Notes
If you don’t have an ovenproof frying pan, or if yours doesn’t fit in the oven (it is worth checking this before you start cooking) simply place a baking dish or oven tray in the oven when you turn it on. When the pork is seared, transfer to the hot oven tray or dish and proceed as per the recipe.
Recommended Equipment
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Nutrition
Serving: 125g | Calories: 327kcal | Carbohydrates: 5g | Protein: 27g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 89mg | Sodium: 700mg | Potassium: 621mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1518IU | Vitamin C: 20mg | Calcium: 42mg | Iron: 2mg
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