This easy grilled pork tenderloin is served with a simple Argentinian chimichurri sauce. No marinating, no brining, no dry rub required! With just a few ingredients, you can cook up a flavorful dinner in about 30 minutes!
Grilled pork tenderloin is a staple in our house for weeknight dinners. It cooks quickly and it works with endless sauces and marinades. I especially love it with chimichurri sauce, which we fell in love with on on our honeymoon in Buenos Aires.
This recipe is so quick, you can grill on a weeknight! There's no need to marinate the pork or to use any kind of dry rub, because the chimichurri has all the flavor you need and you don't want anything competing with it!
Make the sauce in advance so it's ready when the mood strikes. It works with any grilled meat, so for a change of pace, make grilled chimichurri chicken!
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Ingredients you'll need
For the grilled pork tenderloin
- Pork tenderloin: Tenderloins can vary greatly in size, and they taper at the end, so I like to look for smaller ones to avoid overcooking the thinner end. See if you can find one that is about 1.25 pounds and no bigger. I love this cut of meat because it's so versatile, try Pork Tenderloin with Golden Beets for a one-pan meal with the side dish built right in!
- Kosher salt and freshly ground black pepper: The only seasoning needed because the sauce will pack a punch!
For the chimichurri sauce:
You can serve the sauce with all kinds of meat from steak to grilled turkey burgers, or use it as a dipping sauce for bread!
- Extra virgin olive oil: Use a good flavorful olive oil, one that you would use to dip bread in or make salad dressing with, not necessarily your everyday sauté olive oil.
- Italian flat leaf parsley: Be sure to get flat leaf parsley. The texture of curly parsley will not work for chimichurri sauce.
- Fresh oregano: This adds an earthy note.
- Garlic: Loads of fresh chopped garlic will flavor the sauce.
- Crushed red pepper: I like a spicy kick here, but you can adjust the spice to your taste level.
- Red wine vinegar: This will give our chimichurri a distinctive tangy flavor, and cut through the richness of the olive oil.
*Ingredients with measurements are listed in the recipe card below.
How to make grilled pork tenderloin with chimichurri sauce
Chimichurri sauce recipe adapted from Michelle Bernstein in Food & Wine.
Step 1: Make the chimichurri sauce
Chop the parsley, oregano and garlic. In a large mixing bowl, combine the olive oil, parsley, oregano, garlic, crushed red pepper, salt and red wine vinegar.
Let the flavors meld together for about 20 minutes (just about the time it takes your pork tenderloin to cook) and it's ready.
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Step 2: Make the grilled pork tenderloin
Season the pork with salt and pepper and pepper and preheat the grill to medium high.
Cook with the lid closed for about 5 to 6 minutes per side until it reaches an internal temperature of 140°F. Use a meat thermometer to check it. Let the pork rest for 5 to 10 minutes before slicing.
Top with the chimichurri sauce and serve. And be sure to just leave a big vat of the sauce on the table so everyone can scoop it out. They will want more!
The secret to perfect grilled pork tenderloin
I'll give you a hint: it's not marinating or brining or anything complicated. Pork tenderloin is a small, lean cut of meat, so treat it as you would a lean, thin cut of steak.
- Cook it hot and fast: Make sure the grill is HOT so the grill grates instantly char the outside, and only cook for about 6 minutes per side.
- Don't overcook it: Grill pork tenderloin to medium or medium-well, not well done. At 145°F, the grilled pork tenderloin may still look slightly pink on the inside, and that is okay. It will be tender and delicious. If you like your pork a little more done, continue to cook it to 150°F or 155°F. Pork tenderloin is very lean, so if you cook it any higher than this, you risk ending up with very tough meat. Keep in mind that it will continue to cook as it rests. That meat thermometer is your best friend.
- Let it rest before slicing: This allows the juices to stop running and go back into the meat, so it's tender and juicy.
Expert tips
- Remember that pork tenderloins actually have three sides: You'll need to grill it on all three sides to ensure even cooking. Figure this into your timing.
- Cooking time will vary according to the size or your pork tenderloin: On average, I grill mine over medium-high heat about 6 minutes per side for a total of 18 minutes on the grill.
- Adjust the spiciness to your taste: The longer the chimichurri sauce sits, the spicier it will get, so if you don't like a lot of spice, start with less crushed red pepper. You can always add more.
- Make ahead, storage, and freezing: Make chimichurri sauce up to 5 days ahead and store in an airtight container in the refrigerator, or freeze for up to 3 months. Allow to come to room temperature before serving. If you have leftover pork, serve it cold because reheating will overcook it.
What to serve on the side
What are your favorite grilling sides? Well, those are the ones that go with chimichurri pork! Try a cool and refreshing cucumber salad or a zucchini salad, or maybe summer veggie sides like fresh corn cakes or sautéed beet greens, it's also great with roasted potatoes.
Serve an Argentinian dessert to complete the meal! These Alfajores cookies are irresistible, filled with dulce de leche!
FAQ
Pork tenderloin should be cooked to an internal temperature of 140 - 145 degrees. It is perfectly okay for the meat to have a bit of pink. The meat will be tender and juicy at this temperature. Remember that there will be some carryover cooking once you remove it from the grill. You don't want to overcook pork tenderloin, as it can get very tough.
Pork tenderloin and pork loin are two very different cuts of meat from two different parts of the animal. Pork tenderloin is a long narrow muscle along the backbone. It should be cooked quickly at high heat. Pork loin is a larger, wider cut and it is a back muscle. It should be slow-cooked or braised. Both are pretty lean cuts.
More pork recipes
Debra's Details: Chimichurri grilled pork is quick, easy, and packed with flavor!
- No marinating, no brining, no dry rub necessary, the chimichurri will be all the flavor you need!
- You probably have most of the sauce ingredients in the pantry right now!
- Easy prep: just chop a few herbs and garlic.
- It only takes 20 minutes (or less!) to grill the pork.
- Make the chimichurri up to 5 days ahead.
- Gluten-free and dairy-free!
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Recipe
Grilled Pork Tenderloin with Chimichurri Sauce
Ingredients
Chimichurri Sauce
- ¼ cup chopped fresh parsley
- 3 tablespoon red wine vinegar
- 4 garlic cloves minced
- 2 tablespoon chopped fresh oregano (or 1 tablespoon dried)
- 2 teaspoon crushed red pepper
- ½ cup extra virgin olive oil
- ⅕ teaspoon kosher salt
Grilled Pork Tenderloin
- 2 pork tenderloins about 1 pound each
- 1 teaspoon kosher salt per pound of meat
- freshly ground black pepper
Instructions
Chimichurri Sauce
- Place chopped parsley, chopped oregano, minced garlic, crushed red pepper, a pinch of kosher salt, and red wine vinegar in a bowl and stir together.
- Add olive oil and let stand 15-20 minutes before serving.
Grilled Pork Tenderloin
- Place the pork tenderloins on a baking sheet or in a casserole dish. Season with salt and pepper. Meanwhile, heat a grill to medium high.
- Place pork tenderloins over direct, medium-high heat and grill about 6 minutes per side with the lid closed. Pork tenderloin has three sides, so this will total about 18 minutes. Cook to an internal temperature of 140 to 145 degrees. Let rest 5-10 minutes before slicing.
- Top with chimichurri sauce and serve.
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Notes
- If you have time, let pork come to room temp: You'll get more even cooking if your pork has been out at room temperature for a bit, as little as 30 minutes helps. But don't leave it out longer than 2 hours.
- Remember that pork tenderloins actually have three sides: You'll need to grill it on all three sides to ensure even cooking. Figure this into your timing.
- Cooking time will vary according to the size or your pork tenderloin: On average, I grill mine over medium-high heat about 6 minutes per side for a total of 18 minutes on the grill.
- Let it rest before slicing: This allows the juices to stop running and go back into the meat, so it's tender and juicy.
- Adjust the spiciness to your taste: The longer the chimichurri sauce sits, the spicier it will get, so if you don't like a lot of spice, start with less crushed red pepper. You can always add more.
- Make ahead, storage, and freezing: Make chimichurri sauce up to 5 days ahead and store in an airtight container in the refrigerator, or freeze for up to 3 months. Allow to come to room temperature before serving. If you have leftover pork, serve it cold because reheating will overcook it.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Jorie says
Sounds yummy! Gonna try this one out! No need to marinate the pork?
Debra says
Hi Jorie,
No need to marinate it. Just season with salt and pepper. The chimichurri will give it all the flavor it needs!