This Pork Tenderloin with Chimichurri is one of my top favorite grilled summer meals. Quick cooking pork tenderloin is rubbed with a fresh and vibrant chimichurri and drizzled with extra sauce after. Perfect for weeknight dinner or weekend bbq’s, It’s easy to prep, quick to cook, and a great way to elevate summer grilling. I love serving it with rice because that extra chimichurri mixed in is so good! Throw some veggies on the grill along side it and you’re set for an easy and impressive dinner.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pork
- Pork Tenderloin – Pork tenderloin is usually packaged with 2 per package an a total of around 2-2.5lbs, though there are larger tenderloins that weigh that much on their own. Make sure you’re getting plain pork tenderloin with no extra marinades added before packaging.
- Fresh parsley
- Fresh cilantro
- Fresh oregano
- Fresh lime juice
- Red wine vinegar
- Fresh garlic
- Red pepper flakes
- Kosher salt and black pepper
- Extra virgin olive oil
How to Make Pork Tenderloin with Chimichurri
- Start by blitzing up the chimichurri. I like to use a food processor, but if you don’t have one you can absolutely chop everything finely. Place parsley, cilantro, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.
- Transfer to a bowl and throw in some red pepper flakes if you like, then stir in some extra virgin olive oil by hand. I don’t put the olive oil in the food processor because you run the risk of turning the entire sauce bitter. You can add more or less olive oil depending on the consistency you want!
- Take a little of that chimichurri and place in a zip-top bag with the pork and save the rest for drizzling over the top!
- When ready to cook, preheat grill (or indoor grill pan). Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook. Pork tenderloin generally cooks pretty fast, about 5-8 minutes per side. See tips for cooking pork below!
- Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top.
Storing and Other Tips
- Store leftover pork and chimichurri separately in airtight containers in the refrigerator. Enjoy both within 3-4 days for best results.
- Although I’m using pork here, the chimichurri is equally delicious on chicken, steak (especially steak) and fish.
- You might like to double the chimichurri so you have extra to drizzle on your side dishes. We love it mixed into rice, on grilled veggies, and even stirred into ranch for a salad dressing.
What temperature should I cook my pork to?
- According to the USDA pork is safe to eat when cooked to an internal temperature of 145°F internally. Use a digital instant-read thermometer to check as you go! At this temperature, pork will be tender and juicy, but still slightly pink in the center. If you cook it past about 160° it can be a bit dry, so personally I like to have it fall somewhere in the middle there. There’s some wiggle room and usually pull mine at about 150°F and then cover and rest it and the temperature will rise a couple more degrees before serving.
Frequently Asked Questions
Can I make this ahead of time?
While the pork itself is at its best hot off the grill, you can definitely plan ahead. Make your chimichurri a day ahead of time. You can put your pork into the chimichurri to marinate up to 8 hours ahead of time in needed. Or, simply make the recipe as written and plan to use the meat in a salad, wrap, etc.
Can I cook the pork in the oven instead of in the grill?
Yes. Sear the pork in a bit of oil in a hot pan until browned on all sides, then transfer to the oven and bake until a meat thermometer reaches at least 145°F, and up to 150°F.
Can I use a different cut of pork?
Sure. The chimichurri would be great on grilled pork chops!
Pork Tenderloin with Chimichurri
This tender grilled pork tenderloin is marinated in and served with an herby, flavor-packed chimichurri. Quick, affordable, and delicious!
Servings 4-ounce servings
Ingredients
- 2-3 lb pork tenderloin 2 small-med pork loins
- 1 ½ cups roughly chopped parsley
- 1 ½ cups roughly chopped cilantro
- ½ cups loosely packed oregano leaves 1/2 cup minimum. If you have more oregano available, feel free to add up to 1 cup if desired
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar
- 1 tablespoon minced garlic 3-4 cloves
- ¼ teaspoon red pepper flakes optional
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil more as needed
Instructions
- Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse until finely chopped. Transfer chopped mixture to a bowl and add red pepper flakes if desired.
- Whisk in extra virgin olive oil.
- Take about 1/2 cup chimichurri and place in a ziplock bag with the pork so pork is coated in the mixture. Cover the remaining chimichurri and set aside. Rest pork in marinade for 30 minutes minimum, or several hours (up to overnight) in the fridge.
- When ready to cook, preheat grill (or indoor grill pan). Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side. Cook until an internal temperature reads between 145°F-150°F and then remove and cover with foil for 5-10 minutes before serving.
- Slice and serve with remaining chimichurri drizzled on top. Note: If desired, you can add a little extra olive oil to your remaining chimichurri to reach desired consistency or stretch it.
Notes
- Nutrition information is for 4 ounces of pork and 1.5 tablespoons of chimichurri.
- Store leftover pork and chimichurri separately in airtight containers in the refrigerator. Enjoy both within 3-4 days for best results.
- Although I’m using pork here, the chimichurri is equally delicious on chicken, steak and fish.
Nutrition
Serving: 4ounces pork and, Calories: 273kcal, Carbohydrates: 4g, Protein: 24g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.04g, Cholesterol: 74mg, Sodium: 360mg, Potassium: 576mg, Fiber: 2g, Sugar: 0.3g, Vitamin A: 1223IU, Vitamin C: 17mg, Calcium: 79mg, Iron: 3mg
Calories: 273kcal
Cost: $20
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Questions & Reviews
I LOVE it! It's actually the one of the only cuts of pork I cook with. I don't cook it very often, because it's just me and my husband, and we always end up with leftovers but the don't last long! My favorite is a salty Cantonese Pork recipe, roasted in the oven and glazed with corn syrup, and I also love to marinate and grill it. Perfect summertime main dish!
mmmmmmm….looks delish. Time to make a costco run!
I make pork tenderloin fairly regularly – it's a great Sunday dinner and it cooks really well in the crock pot. I buy them at Costco as well. I like to make a tomatillo sauce for the pork if I'm feeling ambitious. If I'm short on time I use a large can of green enchilada sauce. Thanks for your website! Every recipe I've tried (and I've tried a lot of them) has been absolutely fabulous!
Just discovered your blog recently, and I'm in love. 🙂 So far, we've tried the Chipotle Chicken Salad, the Thai Peanut Noodles, and the BBQ Grilled Pizza–all completely wonderful, although the pizza was our fav. I will definitely try this, too! Thank you!!!
We love pork tenderloin. My favorite is to make a curry spice rub and roast it- topped with homemade applesauce. Tasty but I am anxious to give your recipe a try. I love anything with cilantro.
This looks so good. I love your food style.
damselindisdress- for this recipe you just want plain, non-marinated pork tenderloin. The grilling time depends on the size you've got, but generally it takes me about 8 minutes on each side. And yes, you can oven roast it as well. On the package it will usually have oven times/temps for ya.
So when you buy it at Costco are you getting that already seasoned one or ? Could this be baked instead of grilled?
and…how many total minutes would you say this is grilling (average)?
Pork tenderloin is a little bit of a joke at our house. There was awhile that my mom was making it every single time we came over for dinner. After awhile it was like, "Not again!!" It's good, but it got old, lol.
I can't wait to try this version of chimichurri for my Argentine husband. I've never put oregano in mine before.
Mmmmm I have never thought of throwing pork tenderloin on the grill. I use it all the time, especially when I decide it's diet time and I want some variety in the 'lean protein' category. I want to try this!