Best Tarragon Cilantro Salsa Verde Recipes

Pork Tenderloin with Salsa Verde image

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

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

Steps:

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.

Fresh Herb Salsa Verde image

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 7

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

Tarragon-Cilantro Salsa Verde image

Provided by Kristin Donnelly

Yield Makes 3/4 cup

Number Of Ingredients 9

2 tablespoons finely chopped scallion (white and light green parts only)
Juice of 2 limes
1 anchovy fillet, finely chopped
1 teaspoon capers, finely chopped
1 1/2 cups cilantro leaves, finely chopped
1/4 cup tarragon leaves, finely chopped
1 medium jalapeño, seeded and finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher Salt

Steps:

In a medium bowl, mix the scallion with the lime juice and let stand for 10 minutes. Add the anchovy and capers and mash slightly with a fork. Stir in the cilantro, tarragon, jalapeño and olive oil. Season with salt and serve.
The salsa verde can be refrigerated overnight.