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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
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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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