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

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.

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!

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.
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.

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!