Hello hello, and happy Monday! I have been wanting to post this meal forever. Forever as in like, last summer (and in blogger-years that’s a long time!) It’s my favorite favorite favorite grilled summer meal. And that’s saying a LOT if you know how many grill recipes I post! I think pork tenderloin is really under used in most kitchens. If you don’t use it much, you really should start. It’s inexpensive, versatile, quick cooking, and incredibly lean and healthy. And you can cook it so many ways- on the grill, pan fried, oven roasted, stuffed, and more. I use it so much that it’s really strange that I haven’t posted any recipes yet highlighting it here. You can usually find it in sealed packages like this:

Make sure you’re not buying a pre-marinated one. I buy mine at Costco or Sam’s where you can usually find 2 packs of 2- so 4 total for about 10 bucks. It’s a steal seeing as one will feed my small family. Note that this is pork tenderloin, not a pork loin roast which is much much bigger. The tenderloin is about the size of your forearm- well, if you’re a medium framed woman, not a huge muscular man :) It’s the same cut of meat used for this sweet and sour pork dish.

And chimichurri. Oh sweet, wonderful chimichurri. Chimichurri is a sauce that originated in Argentina and it’s used on all types of meat. It seems to be like salsas in latin America- where each country/region/family has their own special combination of ingredients. So you’re getting the Sara Special here. I have been perfecting my own chimi for a while now and finally got the proportions that I love. And although I’m using pork here, the chimichurri is equally delicious on chicken, steak (especially steak) and fish. Well I’m assuming it would be good on fish. You’d have to marinate a fish in hundred dollar bills to convince me it was worth eating, but I’m betting it’s pretty darn good.

You’ll need a bunch of fresh green stuff and all of this which you probably have already:


Chimichurri is fantastic drizzled over just about anything. I basically pour it all over everything on my plate. I love it over hot rice or veggies, oh- and try it mixed with homemade ranch for one of the best salad dressings you’ve ever tasted.

If you have a small family like mine, try the left overs sliced up in tortillas with the chimi-ranch mixture I just spoke of, some shredded lettuce, peppers, etc.

Or just cook one of the pork tenderloins and save the other for this Sweet and Sour Cashew Pork!

Either way, give it a shot. And if you have picky kids, tell them it’s chicken. They’ll never know :)

Question of the day- talk to me folks!

How often to you use pork tenderloin?
Does it make regular appearances on your menu?
See it at the store but not quite sure what to do with it?
Love it? Hate it? Don’t have a clue?
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