Grilled pork tenderloins are one of my favorite proteins. They cook fast and come out delicious. One great way to spice up a classic pork tenderloin is with a tangy and herby chimichurri. It adds tons of great flavor to the tenderloin and is easy to make.

It’s back to school season and that means busy parents and kids. One way that we decompress after a long and busy day is with a family dinner. It’s a great time to talk about the day, spend quality time together and enjoy a delicious meal. And this grilled pork tenderloin recipe is perfect for a weekday meal. Since it’s a smaller and leaner cut, it cooks very quickly. We always cook our pork to an internal temperature of 145 degrees, ensuring a tender and juicy final product. Be sure to also visit pork.org for more pork cooking ideas and inspiration!

Ingredients:

• 2 pork tenderloins
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder

For the chimichurri:

• ½ cup chopped parsley
• ½ cup chopped cilantro
• 1 tbsp kosher salt
• 2 tsp crushed red peppers
• 1 tbsp minced garlic
• 2 tbsp red wine vinegar
• ¼ cup olive oil

Directions:

1. Combine all the seasoning ingredients and season the pork tenderloins on all sides.
2. Place the pork tenderloins on the grill over direct heat at 400 degrees.
3. Turn and rotate the pork every 2-3 minutes to get a nice crust and sear on the outside.
4. Remove the pork from the grill when it hits 145 degrees F internal temperature and cover with foil.
5. While the pork is resting, combine all the chimichurri ingredients and mix well.
6. Slice the pork into medallions and cover with the chimichurri.

Full video is below:

 

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This recipe has been sponsored by the National Pork Board

Be sure to check out the Recipes page for other tasty creations.