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
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
I love pork tenderloin! We just had it last night for dinner with a southwest chile and garlic marinade.
I'll have to remember to get it at Costco from now on. I've looked for it at the regular grocery store and they don't always have the plain non-marinated kind.
I've never had or made pork tenderloin. I always hated my mom's pork chops, so I have always steered away from all things pork. Guess I'll have to try this!
I'm loving all of these ideas people- it's making me hungry! It's always fun to hear what other people do- Keep 'em coming!
Looks delicious! You know, I really don't cook a lot of pork, or much meat. Not sure why 🙂 I'll have to try this!
It was great seeing you at church yesterday- hope you travel home safe!
We love pork tenderloin. I can't wait to try this.
My family loves pork tenderloin! When i lived in the Chicago suburbs, it would often be on sale for $1.99/lb. I KNOW! I would stock up. Now that I live downstate it's more expensive, but I always pick some up when I go up north.
My favorite way to make it is with a southwestern sort of marinade: chile powder, Mexican oregano, cumin and crushed garlic with some vegetable oil, left to marinate overnight and then grilled. I serve it with my corn and black bean salad. Hell, throw it all into a warm tortilla if you want.
Another favorite way is that good old Midwestern staple, the pork tenderloin sandwich. Why do they only seem to be served near lakes? I had one last weekend when we were boating and camping at Lake Shelbyville here in Central Illinois. The meat is usually twice as big as the bun it's on!
I can't say I've ever had pork tenderloin! I usually don't eat pork products- because I always think of pork like bacon or sausage. But if it is lean and healthy, I just might have to try it! I'll definitely be trying the chimichurri for sure. I've seen this in a lot of dishes but never really knew what it was. thanks!
Oh, and can I just say, a few days ago, I printed out all the recipes I've used from this website in the past few months, and I was so suprised when I counted 20 (TWENTY!) recipes I've used! And they are ALL good! I am a newlywed and before I found this website I was getting SOOO frustrated because every recipe I tried was just "meh." But seriously, EVERY recipe on this site is delish. And I have my husband to vouch for that too! I love this site and I am probably your biggest fan. 🙂
Pork Tenderloin makes regular appearances on our family menu – I also love it when I have to do large group dinners – so much better than the traditional chicken or ham! We love our pork covered in garlic, olive oil and balsamic vinegar and some fresh rosemary.
We have also been enjoying chimichurri at our house since we first had it in Argentina 4 years ago when we picked our son up off his mission. I love to make it using the fresh herbs from my garden. We even like to dip our crusty artisan bread in it.It is the best condiment!
I love pork tenderloin and buy it when ever I can find it on sale. It works GREAT in the crock pot or with my Dijon mustard and rosemary in the oven or grill. Your recipe looks yummy, I have never made a Chimichurri, here is to trying new things !
I like pork tenderloin, but you are right, it is totally underused in my kitchen. I only make it every now and then when I think of it – not much. I would be all for seeing more pork tenderloin recipes.