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Grilled Pork Tenderloin with Chimichurri

Serves 6
Cook Time 15 minutes
Inactive Time 20 minutes

INGREDIENTS

  • 1 Pork tenderloin (2 lb.)
  • 1 tbsp. grapeseed oil
  • ½ tbsp. brown sugar
  • 2 tsp. each: garlic powder, onion powder, pepper, smoked paprika, salt
  • 1 tsp. cumin
  • Chimichurri Sauce:
  • ½ cup red wine
  • 3/4 cup quality extra virgin olive oil (evoo
  • ½ cup cilantro, finely chopped
  • ⅓ cup parsley, finely chopped
  • 1 tbsp. finely chopped, fresh oregano
  • 1 red chili, finely chopped
  • 4 garlic cloves, finely minced
  • 1 large shallot, finely minced
  • 1 small lemon wedge
  • ½ tsp. red pepper flakes
  • Salt & pepper to taste

Preparation

  1. In a small bowl, combine the brown sugar with the spices to marinate the tenderloin (salt, pepper, garlic powder, onion powder, smoked paprika, and cumin). ​
  2. Rub the tenderloin with the seasoning until well coated.​
  3. Heat an oiled grill to medium-high heat, then grill the pork tenderloin for about 20 minutes, periodically turning it to avoid burning. Grill until reaching an internal temperature of 145–160 degrees F. Allow a 3-minute rest before slicing.​
  4. In a small bowl, add all of the listed chimichurri ingredients, then vigorously stir until everything is well combined. Squeeze in about 1 tsp of fresh lemon juice. Chill in the refrigerator for at least 20 minutes.
  5. Top sliced pork with a generous amount of chimichurri. Pair with broccolini, and cilantro lime rice.
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