Grilled Pork Tenderloin with Chimichurri

2-3 lbs. pork tenderloin (2-3 small-medium )
Chimichurri sauce:
1-1/2 cups chopped parsley
1-1/2 cups chopped cilantro
1/2 cup loosely packed oregano leaves (or 1 Tbsp. + 1 tsp. dried)
2 Tbsp. fresh lime juice
1 Tbsp. red wine vinegar
3 Tbsp. chopped garlic (6-7 cloves)
1 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes
1/2 cup extra-virgin olive oil

Place pork tenderloins in a large zip-top bag.  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.  Add red pepper flakes and then stir in olive oil.  Remove 1/2-3/4 cup chimichurri and add to pork in the bag.  Turn pork to evenly coat, then refrigerate for an hour or so.  Reserve the rest of the chimichurri for serving with the pork.  When ready to cook, preheat grill.  Remove tenderloins from bag and grill, turning occasionally, until internal temperature reaches 155-158 degrees (it will keep cooking for a few minutes after you take it off).  The meat should have just the tiniest bit of pink in the center (it takes about 35-40 minutes on my grill).  Remove from grill and let stand 5 minutes before slicing.  Serve with reserved chimichurri drizzled on top.  Serves about 8.
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