If you’re looking for a dish that’s both impressive and incredibly flavorful, this Grilled Chimichurri Pork Tenderloin is exactly what you need. I’ve found that this recipe consistently delivers restaurant-quality results while being surprisingly simple to prepare. The bright, herbaceous chimichurri sauce perfectly complements the tender, juicy pork, creating a combination that’s sure to become a family favorite.
Ingredients
For the Pork:
- 2 pork tenderloins (about 1 pound each)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
For the Chimichurri:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Let the pork tenderloins come to room temperature for 30 minutes before grilling.
- While waiting, prepare the chimichurri sauce. Combine all sauce ingredients in a food processor and pulse until well combined but still slightly chunky. Set aside to let flavors meld.
- Pat the tenderloins dry with paper towels and rub with olive oil, minced garlic, salt, and pepper.
- Preheat your grill to medium-high heat (around 400°F).
- Place the tenderloins on the grill and cook for 12-15 minutes total, rotating every 4-5 minutes to ensure even cooking.
- Remove from heat when internal temperature reaches 145°F for medium-rare.
- Let the meat rest for 10 minutes before slicing.
- Serve the sliced pork with generous spoonfuls of chimichurri sauce.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 10 minutes
Total Time: 40 minutes
Servings: 6-8 people
Recipe Notes
For best results, keep these tips in mind:
- Don’t skip the resting time – it’s crucial for keeping the meat juicy
- The chimichurri sauce can be made up to 24 hours in advance and stored in an airtight container
- If you don’t have a grill, you can use a grill pan or roast in the oven at 400°F
- Use a meat thermometer for perfect doneness – pork tenderloin can quickly go from perfect to overcooked
- Make extra chimichurri sauce – it’s great on everything from eggs to roasted vegetables
- Choose pork tenderloins of similar size to ensure even cooking
This Grilled Chimichurri Pork Tenderloin is perfect for both weeknight dinners and special occasions. The leftovers (if you have any!) make excellent sandwiches the next day.
Grilled Chimichurri Pork Tenderloin
If you're looking for a dish that's both impressive and incredibly flavorful, this Grilled Chimichurri Pork Tenderloin is exactly what you need. I've found that this recipe consistently delivers restaurant-quality results while being surprisingly simple to prepare. The bright, herbaceous chimichurri sauce perfectly complements the tender, juicy pork, creating a combination that's sure to become a family favorite.
Ingredients
- 2 pork tenderloins about 1 pound each
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 cup fresh parsley packed
- 1/2 cup fresh cilantro packed
- 4 cloves garlic
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Let the pork tenderloins come to room temperature for 30 minutes before grilling.
- While waiting, prepare the chimichurri sauce. Combine all sauce ingredients in a food processor and pulse until well combined but still slightly chunky. Set aside to let flavors meld.
- Pat the tenderloins dry with paper towels and rub with olive oil, minced garlic, salt, and pepper.
- Preheat your grill to medium-high heat (around 400°F).
- Place the tenderloins on the grill and cook for 12-15 minutes total, rotating every 4-5 minutes to ensure even cooking.
- Remove from heat when internal temperature reaches 145°F for medium-rare.
- Let the meat rest for 10 minutes before slicing.
- Serve the sliced pork with generous spoonfuls of chimichurri sauce.
