Grilled Pork Tenderloin with Chimichurri Sauce

Name: Grilled Pork Tenderloin with Chimichurri Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup chopped fresh parsley; 3 tbsp red wine vinegar; 4 garlic cloves (minced); 2 tbsp chopped fresh oregano; 2 tsp crushed red pepper; 1/2 cup extra virgin olive oil; kosher salt and cracked black pepper (to taste); 2 pork tenderloins (about 1 pound each); kosher salt

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This easy grilled pork tenderloin is served with a simple Argentinian chimichurri sauce made of parsley, garlic, olive oil and crushed red pepper. With just a few ingredients, you can cook up a flavorful dinner in about 30 minutes!

Slices of grilled pork tenderloin with chimichurri sauce on a white plate.

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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. Ever had it?

We went to Buenos Aires on our honeymoon where chimichurri was ubiquitous. In restaurants, it just sits in a glass jar on the table for everyone to scoop from. It's a really simple, homey sauce made with just a few ingredients, but it packs a huge amount of flavor.

Serve an Argentinian dessert to complete the meal! These Alfajores cookies are irresistible, filled with dulce de leche!

Looking for more pork tenderloin ideas? Try Pork Tenderloin with Golden Beets for a one-pan meal with the side dish built right in!

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What is chimichurri sauce?
Ingredients you'll need
How to make grilled pork tenderloin with chimichurri sauce
Expert tips
FAQ
More pork recipes
More grilling recipes
Recipe

A food market on a tree-lined street in Buenos Aires. The building is painted aqua green and the awning says 'carnes, frutas, verduras.' — A corner market in Buenos Aires, Argentina.

What is chimichurri sauce?

Chimichurri sauce is made of fresh parsley, garlic, crushed red pepper, and olive oil. It's an Argentinian condiment for grilled meat, and it's also commonly served in Uruguay.

It tastes fresh, tangy, and garlicky. Serve it with this grilled pork tenderloin and all kinds of meat from steak to turkey burgers. It's also great with roasted vegetables or use it as a dipping sauce for bread!

Ingredients you'll need

Who knew you could make such a flavorful dinner with 6 ingredients? You may already have most of them in your pantry! This is a fun 4th of July recipe if you want something a little different.

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.
Kosher salt and freshly ground black pepper: We'll season the pork and let it sit at room temp for a bit to absorb the flavor.

For the chimichurri sauce:

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.
Kosher salt

Chimichurri sauce in a white rectangular bowl with a spoon in it.

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 and garlic.

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In a large mixing bowl, combine the olive oil, parsley, 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.

A mezzaluna with wooden handles, chopped parsley, and a bundle of fresh parsley on a white surface.

TIP When I'm chopping a lot of herbs for a recipe like this, I like to use a mezzaluna. I have this Inox mezzaluna and I love it. You rock the blade back and forth across the herbs. Much easier than chopping herbs with a chef's knife, and your fingers are a little safer, too! Because it's flat, it stores easily and doesn't take up much space.

Two salted raw pork tenderloins in a glass casserole dish on a white surface.

Step 2: Make the grilled pork tenderloin

Season the pork with salt and pepper and let sit at room temperature for about 30 minutes if you have time. This will give the meat time to absorb the seasoning.

Grill over medium high heat for about 5 to 6 minutes per side until it reaches an internal temperature of 140 degrees F. Use a good meat thermometer to check it

Let the pork rest for about 5 to 10 minutes before slicing. This will allow the pork to continue to cook a little and come to 145 degrees, and allows the juices to stop running and go back into the meat.

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!

Expert tips

Remember that pork tenderloins actually have three sides! Figure this into your timing.
Cooking time will vary slightly according to the size or your pork tenderloin, but on average, I grill mine over medium-high heat about 6 minutes per side for a total of 18 minutes on the grill.
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.
At 145 degrees 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 more well done, continue to cook it to 150 degrees F or more. Keep in mind that pork tenderloin is very lean, so if you cook it longer, you risk ending up with very tough meat.

FAQ

What is the correct temperature for pork tenderloin?

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.

What's the difference between pork loin and pork tenderloin?

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

Pork Stew with White Beans, Wine, and Sage is a winter warmer that will make you feel like you're sitting by the fire in the snowy French Alps.
Holubtsi (Ukrainian Cabbage Rolls) were always on my grandmother's table. Homey, comforting, and delicious, made with very simple ingredients.

More grilling recipes

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