Pork Tenderloin with Chimichurri

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.

Ingredient and Recipe Notes

  • Pork Tenderloin – Pork tenderloin is usually packaged like this, with two tenderloins per package. Make sure you’re getting plain pork tenderloin with no extra marinades added before packaging. 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. 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.

  • 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, but they all involve a mix of fresh herbs and oil. 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. Although I’m using pork here, the chimichurri is equally delicious on chicken, steak (especially steak) and fish.
  • Working with Fresh Herbs – We get a lot of questions about the right way to cut herbs. With soft stemmed herbs like cilantro and parsley, just bunch them up and hold tight with one hand and slice with the other. With this type of herb, slice up the stems too. I’m always surprised how many people waste time plucking off every little leaf. The stems have just as much (if not more) flavor then the leaves, so just slice everything up! Start with the leafy ends and cut down until the main bulk of leaves stop and you start to see more stems than leaves. With woody stems, like oregano or rosemary, just hold the bottom of the stem with one hand and with your other hand slide your fingers right up to the top. All of those leaves will just pop right off.

Instructions

  1. We’ll start with the chimichurri. Everyone has their preference as to what herb mixture to use in chimichurri. The ultimate combo for me is equal parts cilantro and flat leaf parsley and a little oregano but you could certainly mix that up depending on what you’ve got around. Place some parsley, cilantro, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.
  1. Transfer to a bowl and throw in some red pepper flakes. Then stir in some extra virgin olive oil by hand. 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, but in my opinion, this is perfection!
  1. Take about 1/2-3/4 cup chimichurri and place in a ziplock bag with the pork. Cover the remaining chimichurri and set both aside for about an hour. More if you need to, but don’t eat it right away. It’s a million times better after it sits. If you’re in a hurry, do 30 minutes at least.
  2. 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 and cooking for another 5-8 minutes, or until done. You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.
  1. Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top. Mmmm…seriously folks. The flavor of the herbs and the fresh garlic, and the slight kick from the red pepper flakes. This stuff is so good I lick my plate. Really, I do.

Serving Suggestions

  • For an easy side dish, quarter some bell peppers, drizzle with olive oil and salt and pepper and grill for a few minutes on each side. Slice and toss with chopped cilantro, grape tomatoes, and red pepper flakes.
  • 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. Try left over pork tenderloin 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, this Honey-Glazed Smoked Pork Tenderloin, or this Honey-Orange Pork Tenderloin.

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 marinade 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.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!

Pork Tenderloin with Chimichurri

This tender grilled pork tenderloin is marinated in and served with an herby, flavor-packed chimichurri. Quick, affordable, and delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • 2-3 lb pork tenderloin 2 small-med pork loins
  • 1 1/2 cups chopped parsley
  • 1 1/2 cups chopped cilantro
  • 1/2 cups loosely packed oregano leaves*
  • 2 tablespoons fresh lime juice
  • 1 tablespoon red wine vinegar
  • 3 tablespoons chopped garlic 6-7 cloves
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
  • *Fresh is best but if you don’t have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 tablespoon plus 1 teaspoon dried oregano leaves.

Instructions

  • Place parsley, cilantro, oregano, 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 and then stir in the extra virgin olive oil by hand. 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 about 1/2-3/4 cup chimichurri and place in a ziplock bag with the pork. Cover the remaining chimichurri and set both aside in the fridge for about an hour. More if you need to. but don’t eat it right away. It’s a million times better after it sits. If you’re in a hurry, do 30 minutes at least.
  • 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. You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.
  • Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top.

Notes

For an easy side dish: Quarter some bell peppers, drizzle with olive oil and salt and pepper and grill for a few minutes on each side. Slice and toss with chopped cilantro, grape tomatoes, and red pepper flakes.
Author: Our Best Bites
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. I'm glad you posted this, I was literally just thinking about chimichurri today and how I should find a good recipe for it.

  2. Thanks so much for this recipe! I have used Chimichuri on steak before, but never on pork…what a great idea! Also, I bought a pork tenderloin a few weeks ago and roasted it in the oven. My husband wasn't too impressed. So I haven't cooked the other one yet. Now I know just what to do with it!

  3. Have to admit, I don't use pork very much, even though I like it. My son was in Argentina on a mission for two years, and chimichurri is big there… although it is very mild. Everything there was very mild. He used to beg me to send him Taco Bell hot sauce packets:) But this looks delicious. And I'm all for a new inexpensive grill meal. Love the peppers alongside, too. I like to oven-roast a bunch of veggies (escalivada, in Spanish?) and haven't done that in a long time. Thanks for the fun ideas!

  4. I'm going to be the only girl who NEVER cooks pork in her house. Maybe the occasional hot dog or bacon for the hubs, but that's it. I like chicken breasts, ground beef and filet mignon–that pretty much sums up my meat intake. Oh and crab for sushi. 🙂

  5. This sounds good, esp. for pork! I like herbs but my dh isn't keen on 'green meat' as he calls it when I use alot. I buy/make pork tenderloin from Costco only a couple of times of year, freezing it in smaller packs for the 2 of us. I broil or bake it in the oven. We haven't used our outside grill in years. I think it's been knocked over and spread out across the yard from the dog line getting hooked on the handle (freaking the poor dog out) more often than we've used it to cook with! It's definitely not a big fancy one can you tell?

  6. I've been wanting to try that chimichurri "sauce" for a while. I don't recall seeing it with pork! Yay, waaaaay better than beef. Thanks for sharing and I'll let you know how it goes!
    ~ingrid

  7. This looks delicious. I have gotten the pre-marinated costco pork tenderloin before and it was nice. I love pork so I think I need to try this recipe on a plain tenderloin.

  8. We made this tonite and it was delicious!

    We eat pork tenderloin a lot here, couple times a month maybe?

    My favorite way to eat it using a Pampered Chef recipe for Jamaican Pork. The rub has cinnamon and chili powder and it's baked alongside sweet potatoes and granny smith apples. Mmmm….so good!

  9. Yum! I've had pork tenderloin other places, but have never bought it. I didn't realize it was that inexpensive! I'll be picking some up at Costco tomorrow!

    The chimichurri looks delicious.

  10. Hi Sara,

    I use it occasionally, I really should more because we all love it. I like to marinade and grill it. I also like it with a cranberry relish sause in the crockpot!

  11. 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!

  12. 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!

  13. 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!!!

  14. 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.

  15. 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.

  16. 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)?

  17. 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.

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. 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. 🙂

  25. 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!

  26. 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 !

  27. 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.