Grilled Pork Tenderloin with Chimichurri Sauce
An easy, impressive grilled dinner ready in 30 minutes! Juicy pork tenderloin is marinated in lemon and garlic, grilled to perfection, and topped with a vibrant, fresh chimichurri sauce. Perfect for summer cookouts and weeknight meals.
Ingredients
For the Pork Marinade:
- 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
For the Chimichurri Sauce:
- 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
Instructions
- Marinate the Pork: In a large bowl or zip top bag, combine the lemon zest, lemon juice, 3 cloves minced garlic, paprika, oregano, ½ cup olive oil, salt, and pepper. Add the pork tenderloin, turning to coat. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Make the Chimichurri: While the pork marinates, prepare the sauce. In a medium bowl, combine ½ cup olive oil, red wine vinegar, chopped parsley, chopped green onions, 2 cloves minced garlic, red pepper flakes, salt, and pepper. Stir well. Let sit at room temperature while you grill.
- Prep the Grill: Preheat an outdoor grill or grill pan to medium high heat (about 400-450°F). Clean and oil the grates.
- Grill the Pork: Remove the pork from the marinade and pat it very dry with paper towels. Place it on the preheated 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.
- Rest: Transfer the grilled pork to a clean cutting board, tent loosely with foil, and let it rest for 5-10 minutes.
- Slice and Serve: Slice the pork into 1 inch thick medallions. Serve immediately, topped generously with the fresh chimichurri sauce.
Notes
- Marinating Tip: Do not marinate the pork in the acidic lemon juice for more than 4 hours, as it can begin to break down the meat. For longer prep, marinate without the lemon juice and add it 30 minutes before grilling.
- Don't Skip the Rest: Letting the pork rest is crucial for juicy, tender slices.
- Storage: Store leftover pork and chimichurri separately in airtight containers in the fridge for 3-4 days.