Pork Tenderloin with Chimichurri

CATEGORIES: Latin, Pork, Sara

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?


  1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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. 🙂

  6. 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!

  7. 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 !

  8. 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.

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