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Grilled Pork Tenderloin with Chimichurri Recipe

Argentinian-inspired · Main course · 35 min total

This grilled pork tenderloin is juicy and flavorful, paired with a vibrant chimichurri sauce that adds a fresh, herbaceous kick. Perfect for a summer cookout or a quick weeknight dinner.

Ingredients

• 1 (1-1.5 lb) pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt

Instructions

1. Pat the pork tenderloin dry with paper towels. Rub with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let sit at room temperature for 15 minutes.
2. Preheat grill to medium-high heat (about 400°F).
3. Grill the pork tenderloin for 12-15 minutes, turning occasionally, until internal temperature reaches 145°F. Let rest for 5 minutes before slicing.
4. While the pork rests, make the chimichurri: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and 1/4 teaspoon salt. Stir well.
5. Slice the pork tenderloin into 1/2-inch thick medallions. Serve with chimichurri spooned over the top.

Tips

• For a milder chimichurri, reduce red pepper flakes to 1/4 teaspoon.
• Leftover chimichurri can be stored in the refrigerator for up to a week and is great on grilled vegetables or steak.
• If using an outdoor grill, oil the grates before grilling to prevent sticking.

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