Grilled Chimichurri Pork Tenderloin

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This grilled chimichurri pork tenderloin is juicy, flavorful, and topped with a vibrant herb sauce for a bold, zesty finish. It’s simple to prep ahead and perfect for summer grilling.

Pork doesn’t always get the spotlight it deserves, but it’s quietly one of the most budget-friendly, versatile proteins out there. I, for one, love these quick-cooking maple soy glazed pork chops or this cozy boneless pork loin roast for Sunday dinner. You could say there’s a pork cut out there for just about every craving and occasion.

Pork tenderloin, though? It might be my favorite for warm-weather cooking. It’s lean, cooks quickly, and soaks up marinades like a dream – making it perfect for the grill.

This grilled chimichurri pork tenderloin recipe keeps things simple but seriously flavorful with a fresh chimichurri sauce that doubles as both marinade and topping. If you’ve tried my chimichurri chicken thighs, you already know we’re not skimping on flavor here.

It’s fresh, bold, and super low-effort – the kind of dinner you can throw on the grill without much planning but still feel excited about. Definitely a good reason to keep a pork tenderloin or two in the freezer!

Why You’ll Love This Grilled Chimichurri Pork Tenderloin

It’s a flavor bomb. Between the smoky grilled pork tenderloin and my favorite bright, punchy cilantro chimichurri recipe, every bite brings the perfect balance of savory and zesty.

The texture is spot-on. Tenderloin stays juicy and tender when grilled right – no dry meat here!

Make-ahead friendly. The marinade pulls double duty as a finishing sauce and can be made ahead of time. Great if you’re trying to get dinner on the table fast!

Leftovers are a dream: Tuck the sliced pork into wraps, grain bowls, or sandwiches the next day. (If there are any leftovers, that is!)

Ingredient Notes

Pork Tenderloin

This is a lean cut that stays juicy on the grill and cooks quickly, which makes it my favorite for this recipe! Just make sure to trim off the silver skin if it hasn’t already been done.

Cilantro

Cilantro is not a traditional ingredient in chimichurri, but I love its flavor here. If you’re not a fan of cilantro, just use more parsley instead for a more traditional Argentinian chimichurri.

Fresh Parsley

Flat-leaf parsley is the base of the sauce and adds a fresh, slightly peppery flavor that balances everything else out. I don’t advise using curly parsley in chimichurri, it’s not quite as flavorful as flat-leaf, and the parsley is pretty important here!

Oregano

Oregano adds a little earthy sharpness that makes the sauce pop. Fresh oregano tastes best, but dried works too!

Shallot

Shallots are milder than onions and blend right into the sauce without overpowering the herbs.

Garlic

Garlic is essential for that bold, punchy flavor. You can add an extra clove if you’re in a garlic kind of mood!

Jalapeño

Jalapeño adds just a bit of heat without overwhelming the sauce. If you like things spicier, feel free to leave in some of the seeds or use the whole pepper.

Lemon Juice & Red Wine Vinegar

Ideally use both the acids for a nice freshness and tanginess in the chimichurri. The combination also adds some complexity to the flavors. You can also use lime juice instead of the lemon juice and white vinegar instead of the red wine but the flavors will be a bit different.

Olive Oil

Using good quality extra-virgin olive oil makes all the difference here! It also helps bring the sauce together so it is perfect for both marinating the meat and drizzling over it.

Salt & Black Pepper

Season your pork with some kosher salt and black pepper before anything! You can also add some red pepper flakes here if you want it spicier.

Step by Step Instructions

1. Combine the cilantro, parsley, oregano, shallot, garlic, and jalapeño in a food processor. Pulse a few times until everything is coarsely chopped.

1. Add the lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse again until everything is finely chopped, but still has some texture.
   
   A note on chimichurri texture: You do not want a completey smooth, emulsified sauce when it comes to chimichurri. There should be separation between the liquid and herbs like you see in the photo below. You can achieve this texture by just pulsing until everything is chopped, and not overdoing it, OR you can simply chop your herbs finely with a knife and stir the oil and acids in by hand, skipping the food processor altogether!

1. Pat the pork tenderloin dry with paper towels. If needed, trim off any silver skin using a sharp knife and place it in a baking dish or a resealable plastic bag. Season with salt and pepper, then pour in about ¼ cup of the chimichurri. Turn to coat the pork fully, then cover and marinate in the fridge for at least 30 minutes, or up to 24 hours.

1. Preheat your grill to medium heat and oil the grates well.

1. Place the pork on the grill using tongs. Close the lid and cook for 15–20 minutes, turning every few minutes for even browning, until the internal temperature reaches 145°F.

1. Remove the pork from the grill and let it rest on a cutting board for about 5 minutes before you slice it.

1. Spoon the remaining chimichurri over the sliced pork just before serving.

Serving Suggestions

With roasted potatoes and grilled vegetables – You can’t go wrong here! Something like these roasted asparagus and potatoes, harissa potatoes, and this grilled zucchini and summer squash works perfectly alongside the chimichurri pork tenderloin and soaks up that extra chimichurri.

Over rice or couscous – Keep it simple and spoon those juices right over a bed of rice, quinoa, or couscous. It’s low-effort and super satisfying!

With a bright salad – A fresh green salad with a lemony vinaigrette is a great way to balance the richness of the chimichurri pork tenderloin. I love serving it with this ancient grains salad or strawberry goat cheese salad!

Recipe Tips

Use a meat thermometer if you can – Pork tenderloin cooks quickly, and a thermometer helps make sure it hits that perfect 145°F without overcooking. It’s one of the easiest ways to avoid dry pork!

Make the chimichurri ahead of time – The flavor only gets better as it sits, so feel free to prep it earlier in the day or even the night before. Just give it a stir before using.

Let the pork come to room temp before grilling – If it’s been marinating in the fridge, let it sit out for 20–30 minutes before grilling. This helps it cook more evenly.

Storage Instructions

Any leftover grilled chimichurri pork tenderloin can be stored in an airtight container in the refrigerator for up to 3–4 days. Keep the chimichurri sauce in a separate container to maintain its freshness and brightness.

To keep the pork juicy, reheat gently in a pan over low heat or wrap in foil and warm in a 300°F oven until heated through. Add a spoonful of chimichurri on top before serving to freshen things up.