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Grilled Pork Tenderloin with Chimichurri Sauce

Name: Grilled Pork Tenderloin with Chimichurri Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1 ½ lbs pork tenderloin; Zest and juice of 1 large lemon; 3 cloves garlic (minced); 1 teaspoon paprika; 1 teaspoon dried oregano; ½ cup extra virgin olive oil; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; ½ cup extra virgin olive oil; 3 tablespoons red wine vinegar; 1 cup packed fresh flat leaf parsley (finely chopped); 2 green onions (finely chopped); 2 cloves garlic (minced); ½ teaspoon crushed red pepper flakes (adjust to taste); ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

Rebecca Hopkins

February 9, 2026

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Let’s be honest: sometimes, the most impressive meals are also the simplest. I discovered the magic of this Grilled Pork Tenderloin with Chimichurri Sauce during a season when I craved food that tasted like summer itself. I wanted something bright, fresh, and bursting with herbaceous flavor; a break from heavy sauces and long braises. Enter this dish. It’s the ultimate 30 minute, restaurant worthy meal that feels special enough for a Saturday night dinner party but is easy enough for a laid back weeknight. It all starts with the perfect cut of meat: pork tenderloin, a lean, quick cooking canvas that’s transformed by a zesty lemon garlic marinade. But the true star is the vibrant, emerald green chimichurri sauce, a classic Argentinian condiment that’s a revelation on grilled meat. It’s a combination so good, it feels like a celebration on a plate.

Prepare for an incredible contrast of flavors and textures. The pork, kissed by the grill, develops a savory, slightly smoky, and beautifully charred crust that gives way to an interior that’s unbelievably tender, juicy, and melt in your mouth soft. The marinade infuses it with the bright, zesty notes of fresh lemon and the aromatic warmth of garlic and paprika. Then comes the chimichurri: a vibrant, tangy, and herb forward explosion of fresh parsley, sharp garlic, and a gentle kick from red pepper flakes, all bound together with grassy olive oil and piquant red wine vinegar. It’s fresh, bold, and incredibly addictive. When you spoon that cool, chunky sauce over the hot, juicy slices of pork, the combination is nothing short of spectacular. It’s a light yet deeply satisfying meal that will make you feel like a grill master.

Grill Master Secrets for Perfect Pork & Chimichurri

These simple, professional techniques will ensure your pork is perfectly cooked and your chimichurri is its absolute best.

Marinate Smartly, Not Too Long: The lemon juice in the marinade is an acid that can break down the meat’s proteins. For the ideal texture, marinate for 30 minutes to 4 hours maximum. If you want to prep ahead, marinate overnight without the lemon juice and add it just 30 minutes before grilling.
Pat the Pork Dry Before Grilling: After removing the pork from the marinade, use paper towels to pat it completely dry. A dry surface creates a better sear and prevents steaming, giving you those beautiful grill marks and crust.
Let the Meat Rest: This is non negotiable! After grilling, tent the pork loosely with foil and let it rest for 5-10 minutes. This allows the juices, which have rushed to the center during cooking, to redistribute throughout the meat. If you cut it immediately, all those delicious juices will end up on your cutting board instead of in your bite.
Make Chimichurri in Advance: Chimichurri sauce actually gets better as it sits, allowing the flavors to meld. Make it up to 2 days ahead and store it in the fridge. For the freshest herb flavor, add an extra sprinkle of fresh parsley right before serving.

Make Ahead, Storage & Freezing Instructions

Make Ahead: This is a fantastic meal prep dish. The chimichurri sauce can be made 2-3 days in advance. The pork can be trimmed and marinated (without lemon for long periods) up to 24 hours ahead.
Storing Leftovers: Store leftover pork and chimichurri separately in airtight containers in the refrigerator. The pork will keep for 3-4 days and the chimichurri for up to 5 days.
Reheating: Reheat pork slices gently in a skillet over medium low heat or in a 300°F oven until just warmed through. Avoid the microwave, which can dry it out and make it tough. The chimichurri is best served cold or at room temperature.
Freezing: You can freeze the cooked, sliced pork (without sauce) for up to 2 months. Thaw overnight in the fridge. Chimichurri sauce does not freeze well, as the fresh herbs lose their vibrant texture and color.

Step by Step Instructions

Prep Time: 15 minutes (plus 30 min – 4 hours marinating) | Cook Time: 15-20 minutes | Total Time: 1 hour

Follow these easy steps for a foolproof, flavorful grilled dinner.

1Marinate the Pork: In a large zip top bag or shallow dish, combine the lemon zest, lemon juice, minced garlic, paprika, oregano, and olive oil. Add the pork tenderloin, seal the bag, and massage the marinade into the meat. Refrigerate for at least 30 minutes, up to 4 hours.

2Make the Chimichurri: While the pork marinates, make the sauce. In a medium bowl, combine the finely chopped parsley, chopped green onions, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Season generously with salt and black pepper. Stir well and set aside.

3Prep the Grill: Preheat your outdoor grill or grill pan to medium high heat (about 400-450°F). Clean and oil the grates to prevent sticking.

4Grill the Pork: Remove the pork from the marinade and pat it very dry with paper towels. Place it on the hot grill. Grill for 15-20 minutes, turning every 4-5 minutes to char all sides, until an instant read thermometer inserted into the thickest part reads 145°F.

5Rest and Slice: Transfer the grilled pork to a clean cutting board, tent loosely with foil, and let it rest for 5-10 minutes. This is crucial for juicy meat.

6Serve: Slice the tenderloin into 1 inch thick medallions. Arrange on a platter and spoon a generous amount of the fresh chimichurri sauce over the top. Serve immediately.

Customize It: Ingredient Substitutions

This recipe is wonderfully flexible. Here’s how to adapt it to your taste and pantry.

Gluten Free & Dairy Free: This recipe is naturally both gluten free and dairy free.
Vegan/Vegetarian: The chimichurri sauce is already vegan! Serve it over grilled portobello mushroom caps, cauliflower steaks, or extra firm tofu instead of pork.
Common Pantry Swaps:
- Parsley: Fresh cilantro makes a fantastic, slightly more pungent “cilantro chimichurri.” A mix of parsley and cilantro is also delicious.
- Red Wine Vinegar: White wine vinegar, champagne vinegar, or even fresh lime juice are good substitutes.
- Green Onions: Use 2 tablespoons of finely chopped red onion or shallot.
- Paprika: Smoked paprika will add a deeper, smoky flavor to the marinade.
- Pork Tenderloin: This marinade and sauce also pair beautifully with chicken breasts, skirt steak, or shrimp.

Serving Suggestions

This grilled pork is a versatile centerpiece. Here’s how to build a complete, stunning meal around it.

Classic Pairings: Serve with grilled asparagus or zucchini, a simple tomato and avocado salad, or cilantro lime rice to soak up the extra chimichurri.
For a Heartier Meal: Add garlic herb roasted potatoes or a creamy corn and black bean salad on the side.
Beverage Pairings: A bold Malbec (the classic Argentinian pairing), a fruit forward Zinfandel, or a crisp, hoppy IPA complement the savory, herbal notes. For a non alcoholic option, sparkling water with muddled lime and mint is perfect.
Extra Uses for Chimichurri: Don’t let any sauce go to waste! Use it as a marinade for other meats, a dressing for potato salad, or a vibrant sauce for grilled fish the next day.

Essential Equipment List

Outdoor Grill or Grill Pan: Essential for achieving the signature char and smoky flavor. A stovetop grill pan works perfectly if you don’t have an outdoor grill.
Instant Read Meat Thermometer: The only reliable way to ensure perfectly cooked, juicy pork (145°F is the safe and ideal temperature).
Sharp Chef’s Knife & Cutting Board: For trimming the pork and finely chopping the herbs for the chimichurri.
Large Zip Top Bag or Shallow Baking Dish: For marinating the pork.
Tongs: For safely turning the pork on the grill.
Microplane Zester (optional but helpful): For easily zesting the lemon.

Frequently Asked Questions (FAQ)

Can I cook this in the oven instead of on the grill?
Absolutely! Preheat your oven to 400°F. Sear the marinated pork in a hot, oven proof skillet (like cast iron) on the stovetop for 2-3 minutes per side. Then, transfer the entire skillet to the oven and roast for 15-20 minutes, until the internal temperature reaches 145°F.
How do I keep my pork tenderloin from drying out?
Three keys: don’t overcook it (use a thermometer!), let it rest before slicing, and don’t marinate it in lemon juice for more than 4 hours, as the acid can start to “cook” and toughen the exterior.
Can I use dried herbs instead of fresh for the chimichurri?
Chimichurri is defined by its fresh, vibrant herbs. Dried parsley will not provide the same flavor or texture. If you must substitute, use 1/3 the amount of dried parsley, but the sauce will lack its characteristic brightness.
My grill flares up when I add the pork. What should I do?
Flare ups are often caused by excess oil or marinade dripping into the flames. Make sure to pat the pork very dry before placing it on the grill. If flare ups happen, move the pork to a cooler part of the grill until the flames subside.