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Grilled Pork Tenderloin with Chimichurri

Prep Time: 15 minutes
Cook Time: 20 minutes
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Grilled Pork Tenderloin with Chimichurri

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If you’ve got 30 minutes and a grill, this delicious recipe for Grilled Pork Tenderloin with Chimichurri is within your grasp! The easy garlicky marinade ensures that the pork is not only flavorful, but incredibly juicy.

With a vibrant and zesty chimichurri sauce, this dish strikes the perfect balance between simplicity and sophistication. So, grab your apron and fire up the grill!

Grilled Pork Tenderloin with Chimichurri Sauce

This is the second recipe in my Summer Grilling Series and I am so excited to be sharing it today! There are a million grilled pork tenderloin recipes out there, but this one truly is special.

Throughout my culinary journey, I have discovered that sometimes the most simple and straightforward recipes can be the most rewarding. Grilled pork tenderloin with chimichurri is a prime example of this. It’s a dish that showcases the beauty of minimal ingredients and expert grilling techniques, resulting in a sensational combination that will leave you craving more.

Trust me, when you slather that chimichurri sauce over the grilled pork and take that first bite, you’ll understand why I’m so obsessed with this recipe. The outside boasts a beautifully charred crust that imparts a subtle smokiness, while the inside remains juicy and tender, practically melting in your mouth.

This post is going to demystify the art of grilling pork tenderloin to absolute perfection. Make sure to read all the way through for all my tips and tricks!

Grilled Pork Tenderloin Recipe

If you’re looking for another unique sauce for pork tenderloin, try this red pepper Romesco Sauce. For more simple, yet elegant grilling recipes, try my Grilled Flank Steak with Burrata or my Grilled Steak and Caramelized Onion Salad.

Why You’ll Love this Recipe

Incredible flavor combination! The grilled pork tenderloin, with its juicy and tender texture, pairs perfectly with the vibrant and herbaceous chimichurri sauce. The smoky char from the grill, combined with the tangy, garlicky, and slightly spicy flavors of the sauce, create the perfect harmony.

Simple, yet elegant. This recipe strikes the perfect balance between simplicity and elegance. While it’s a breeze to prepare, it exudes an air of sophistication that will make any meal feel special.

Amazing results with minimal effort. Grilled pork tenderloin with chimichurri is a prime example of a dish that delivers impressive results with minimal effort. By following the tips and techniques I’ve shared in the recipe, you can achieve juicy, perfectly grilled pork tenderloin and a flavor-packed chimichurri sauce without spending hours in the kitchen.

What is Chimichurri?

Chimichurri is a vibrant and versatile sauce that originated in Argentina and is commonly used in South American cuisine. It is a tangy and herbaceous sauce that adds a burst of flavor to various dishes. Fresh parsley, garlic, oregano, red wine vinegar, olive oil, and red pepper flakes make up the sauce.

The preparation of chimichurri involves combining the ingredients and either chopping them finely by hand or using a food processor to create a coarse texture. The result is a bright green sauce with a robust aroma and a refreshing taste.

Chimichurri is known for its versatility and ability to complement a variety of grilled meats, such as beef, pork, and poultry. It adds a zesty and refreshing element to the richness of grilled meats, creating a well-balanced flavor profile. However, chimichurri is not limited to meats alone and can also be used as a marinade, salad dressing, or dip for vegetables.

Grilled Pork Tenderloin with Chimichurri

How to Make Grilled Pork Tenderloin with Chimichurri

Whether you’re a seasoned grill master or a beginner in the kitchen, this recipe will empower you to create a mouthwatering dish that will impress family and friends. Follow all my tips and tricks for this simple, yet delicious recipe!

Tools Needed

Ingredients and Substitutions

  • Pork tenderloin. Buy quality pork tenderloins and make sure to trim the silver skin away before marinating.
  • Garlic. Use fresh garlic here instead of the jarred chopped garlic.
  • Olive oil. Any oil will work, but olive is my favorite.
  • Ground Cumin. A bit of ground cumin gives the marinade a smoky flavor that pairs well with the pork.
  • Red wine vinegar. Red wine vinegar in the marinade and the chimichurri helps balance the flavors with a bit of acidity.
  • Fresh herbs. I like to use a mix of parsley and cilantro, but you can use all parsley if you prefer.
  • Shallot. Finely minced shallot adds the perfect amount of onion flavor without being overwhelming.
  • Red pepper flakes. A bit of spice rounds off the flavor of the chimichurri.

The Process

  1. Prep the pork. Remove the pork tenderloins from their package and pat them very dry with paper towels. Trim away any silver skin and connective tissue.
  2. Make the marinade. In a small food processor, combine the garlic, olive oil, red wine vinegar, cumin, salt and pepper and blend until smooth. You may need to scrape down the sides and then blend again to get a smooth marinade.
  3. Marinate the pork. Pour the marinade into a gallon ziplock bag and add the pork tenderloin. Seal the bag, removing as much of the air as you can in the process, and massage the marinade into the pork. Transfer to the fridge for at least 2 hours, up to 24 hours.
  4. Make the chimichurri. Combine all the ingredients in a small bowl and mix well. Season with salt and pepper. Plan to make the chimichurri at least one hour before serving so that the flavors can really meld.
  5. Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 400 F.
  6. Grill. Remove the tenderloins from the marinade and shake off any excess. Lay the tenderloins on the hot grill and grill for 3-4 minutes per side, until lightly charred. Turn off 1-2 of the burners and move the tenderloins to the cooler side of the grill. Cover and grill until the internal temperature reaches 145 F. Remove from the grill and let the pork rest for 10 minutes before slicing.

Tips for Making Grilled Pork Tenderloin

Here are all my best tips to help you make the most delicious grilled pork tenderloin with chimichurri:

  1. Marinate for flavor: Before grilling, marinate the pork tenderloin for at least 2 hours or up to overnight. This enhances the taste and tenderness of the meat.
  2. Preheat the grill: Ensure your grill is preheated to medium-high heat before placing the pork tenderloin on the grates. This allows for proper searing and helps to lock in the juices.
  3. Oil the grates: Prevent sticking by brushing the grill grates with oil just before placing the pork tenderloin. This helps achieve those beautiful grill marks and makes flipping easier.
  4. Don’t overcook: Pork tenderloin is a lean cut, so it can dry out quickly if overcooked. Aim for an internal temperature of around 145°F (63°C) to ensure a juicy and tender result. Use a meat thermometer to monitor the temperature.
  5. Use a two-zone grilling method: Create a two-zone fire by placing the coals or turning on only one side of the gas grill. This allows you to sear the pork over direct heat and then move it to indirect heat to finish cooking more gently.
  6. Don’t flip too soon: When grilling, let the pork tenderloin develop a nice sear on one side before flipping. This helps prevent sticking and ensures even browning.
  7. Let it rest: After grilling, let the pork tenderloin rest for 10 minutes before slicing. This allows the juices to redistribute and results in a more flavorful and tender final product.
  8. Slice against the grain: When it’s time to slice the pork tenderloin, cut against the grain. This makes the meat more tender and easier to chew.

Grilled Pork Tenderloin

Cooking Pork to the Right Temperature

Grilling pork to the right temperature is crucial for achieving a juicy and tender result. Overcooking can lead to dry and tough meat. There is a lot of misinformation when it comes to cooking pork. Pork no longer needs to be cooked to 165 F–145 F is actually a much better temperature. It’s okay if your pork is a little pink in the center so long as it’s not opaque.

Here are some essential guidelines to ensure your pork tenderloin stays succulent and flavorful:

  1. Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately measure the internal temperature of the pork. This is the most effective way to determine doneness and ensure the perfect level of juiciness.
  2. Target Temperature: For pork tenderloin, the recommended internal temperature is around 145°F (63°C). At this temperature, the pork is considered safe to eat while retaining its juiciness and tenderness. Keep in mind that the temperature will continue to rise a few degrees during the resting period, so remove the pork from the heat a few degrees below the desired final temperature.
  3. Indirect Heat: Utilize a two-zone grilling method, where you create both direct and indirect heat zones on your grill. Start by searing the pork tenderloin over direct heat to achieve those coveted grill marks and develop a delicious crust. Then, move the pork to the indirect heat zone to allow for gentle and even cooking.
  4. Resting Period: Once the pork reaches the target temperature, let it rest for 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more evenly moist and tender final product. Tent the pork loosely with foil during the resting period to help retain heat.

Remember, the thickness of the pork tenderloin and the heat of your grill can affect cooking time. Therefore, it’s always best to use a meat thermometer to ensure accuracy. By grilling your pork tenderloin to the right internal temperature, you’ll be rewarded with juicy, succulent meat that will have your taste buds singing with delight.

Storage and Reheating Instructions

When it comes to storing and reheating grilled pork tenderloin with chimichurri sauce, here are some best practices to keep in mind:

Storage:

  1. Separate the chimichurri sauce from the grilled pork tenderloin before storing. Place the sauce in an airtight container and refrigerate it separately from the meat for up to 3-4 days.
  2. For the grilled pork tenderloin, allow it to cool completely before storing. Store in an airtight container or ziplock bag. Store it in the refrigerator for up to 5 days.

Reheating:

  1. To reheat the pork tenderloin, preheat your oven to 325°F (165°C). Remove the pork from the refrigerator and let it sit at room temperature for about 15-20 minutes.
  2. Place the pork on a baking sheet and cover it loosely with foil to prevent drying out. Reheat in the oven for about 10-15 minutes or until warmed through. You can also use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
  3. While reheating, you can baste the pork with a bit of chimichurri sauce to add moisture and flavor.
  4. Once heated, remove the pork from the oven and let it rest for a few minutes before slicing and serving.
  5. As for the chimichurri sauce, it can be used straight from the refrigerator without reheating. Just give it a stir and drizzle it over the warm sliced pork.

By following these storage and reheating tips, you can enjoy the grilled pork tenderloin with chimichurri sauce leftovers with minimal loss of flavor and texture.

Grilled Pork Tenderloin

What to Serve with Grilled Pork Tenderloin

Pork tenderloin is the main event, but what is a great dinner without sides? Here are some of my favorite side dish recipes to serve with grilled pork tenderloin:

Grilled Pork Tenderloin FAQs

How do I keep my pork tenderloin juicy?

It’s important not to overcook it. I recommend using a meat thermometer to ensure the internal temperature reaches around 145°F (63°C). Remove the pork from the grill, cover it loosely with foil, and let it rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a moist and tender final product.

Can I make this recipe without a grill?

Absolutely! If you don’t have access to a grill, you can still achieve fantastic results using other cooking methods. One option is to sear the pork tenderloin in a hot skillet over medium-high heat for a few minutes on each side, and then transfer it to a preheated oven at 400°F (200°C) to finish cooking. Another alternative is using a stovetop grill pan, which can give you those beautiful grill marks and smoky flavors. Adapt the cooking time based on the method you choose, and remember to use the meat thermometer to ensure doneness.

Is it okay if my pork is a little pink in the middle?

Yes! We no longer have to cook the pork to 165 F, it’s okay to cook your pork to 145 F which will likely mean there’s a little pinkness in the center. As long as your pork isn’t opaque, you’re good to go. As with cooking any meat, I highly recommend using a meat thermometer.


Grilled Pork Tenderloin with Chimichurri sauce is the perfect summer grilling recipe! It’s great for a fast weeknight meal as well as any backyard BBQ. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Summer Grilling Recipes to Try

Grilled Steak Kabobs with Shishito Peppers
Easy Pollo Asado
Beef Kofta Kebabs
Grilled Pork Banh Mi Sandwiches

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Grilled Pork Tenderloin with Chimichurri
Main Dishes

Grilled Pork Tenderloin with Chimichurri

If you've got 30 minutes and a grill, this delicious recipe for Grilled Pork Tenderloin with Chimichurri is within your grasp! The easy garlicky marinade ensures that the pork is not only flavorful, but incredibly juicy.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Makes: 4 – 6 servings

Ingredients

Grilled Pork Tenderloin

  • 2 – 1 lb pork tenderloins
  • 6 whole garlic cloves
  • 1/3 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground pepper

Chimichurri Sauce

  • 1/3 cup minced fresh flat leaf parsley
  • 1/3 cup minced fresh cilantro
  • 2 garlic cloves, grated
  • 1 small shallot, finely minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons honey
  • salt and pepper, to taste

Instructions

  • Prep the pork. Remove the pork tenderloins from their package and pat them very dry with paper towels. Trim away any silver skin and connective tissue.
  • Make the marinade. In a small food processor, combine the garlic, olive oil, red wine vinegar, cumin, salt and pepper and blend until smooth. You may need to scrape down the sides and then blend again to get a smooth marinade.
  • Marinate the pork. Pour the marinade into a gallon ziplock bag and add the pork tenderloin. Seal the bag, removing as much of the air as you can in the process, and massage the marinade into the pork. Transfer to the fridge for at least 2 hours, up to 24 hours.
  • Make the chimichurri. Combine all the ingredients in a small bowl and mix well. Season with salt and pepper. Plan to make the chimichurri at least one hour before serving so that the flavors can really meld.
  • Prep the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 400 F.
  • Grill. Remove the tenderloins from the marinade and shake off any excess. Lay the tenderloins on the hot grill and grill for 3-4 minutes per side, until lightly charred. Turn off 1-2 of the burners and move the tenderloins to the cooler side of the grill. Cover and grill until the internal temperature reaches 145 F. Remove from the grill and let the pork rest for 10 minutes before slicing.
  • Serve. Serve the sliced grilled pork topped with the chimichurri and flaky sea salt, if desired.

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