Grilled Chimichurri Pork Tenderloin
This grilled chimichurri pork tenderloin is juicy, flavorful, and topped with a vibrant herb sauce for a bold, zesty finish. It’s a simple yet impressive dish perfect for summer grilling.
Servings 4 servings
Calories 390kcal
Ingredients
- 1/2 cup fresh cilantro packed
- 1/2 cup fresh Italian parsley packed
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 small shallot peeled
- 2 cloves garlic peeled
- 1/2 jalapeño pepper seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
- 1 - 2 pound pork tenderloin
Instructions
- Add the cilantro, parsley, oregano, shallot, garlic, and jalapeño to a food processor and pulse a few times to coarsely chop.
- Add the lemon juice, red wine vinegar, olive oil, salt, and pepper and pulse until well combined and finely chopped, but still loose, with some texture. Don't over-process, chimichurri is not meant to be a smooth, emulsified sauce.
- Pat the pork tenderloin dry with a paper towel, then use a sharp knife to remove the silver skin, if necessary. Place in a baking dish or resealable plastic bag, season with salt and pepper, and cover with a 1/4 cup of the chimichurri. Turn to coat the pork completely. Marinate for 30 minutes to 24 hours in the refrigerator.
- Preheat the grill to medium and oil the grates.
- Transfer the pork to the grill using tongs. Close the grill and cook for 15-20 minutes (or until the internal temperature reaches 145 degrees F), turning every few minutes to ensure even cooking.
- Transfer the pork to a cutting board and rest for 5 minutes before slicing.
- Drizzle the remaining chimichurri on top of the pork before serving, or serve the remaining chimichurri on the side.
Video
Notes
Make Ahead Tips
The chimichurri can be made up to a week in advance and stored in the fridge. Or you can freeze it in ice cube trays for up to three months.
The pork can be marinated for up to 24 hours ahead of cooking.
Storage Tips
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.
Nutrition
Calories: 390kcal | Carbohydrates: 3g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 648mg | Potassium: 550mg | Fiber: 1g | Sugar: 1g | Vitamin A: 810IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 2mg