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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