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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. This grilled pork tenderloin with chimichurri is the perfect weekend dinner.
Don’t forget my Easy Grilled Mustard Pork Loin recipe. It’s perfect for those busy weeknights.
Table of Contents
Step 1: Prep the ingredients
This grilled pork tenderloin recipe is perfect for a weekday meal. Since it’s a smaller and leaner cut, it cooks very quickly.
Start with season the pork tenderloin on all sides with Dad’s All Purpose rub. It’s the perfect everyday savory rub with salt, pepper, garlic and paprika spices to enhance the natural taste of pork.
Set aside and let the meat sweat allowing the seasoning to penetrate the meat.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Time to grill the pork tenderloin.
Preheat the grill to 400 degrees and set for direct heat. Place the pork tenderloins on the grill. Turn and rotate the pork every 2-3 minutes to get a nice crust and sear on the outside.
Remove the pork from the grill when it hits 145 degrees internal temperature and cover with foil to let it rest.
Step 3: How to make the best chimichurri sauce
Start off with finely chopping an entire batch of parsley and cilantro. I have seen this done with parsley only, with cilantro only or both. In my personal opinion, an equal mix of both makes it just right.
Next add a tablespoon of freshly minced garlic, crushed red pepper flakes, salt, red wine vinegar, freshly squeezed lemon juice and olive oil. Mix these ingredients together with a spoon, not a food processor and you are done! Yes, it’s that simple.
Step 4: Slice the grilled pork tenderloin with chimichurri
Once the pork has rested it’s time to slice the loin. Serve the grilled pork tenderloin with chimichurri sauce and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
The best way to avoid dry meat or know if any protein is ready is to check the internal temperature. Pork especially! Remove the pork at 140 internal degrees and rest for 10 minutes for the perfect tender and juicy meat.
Grilled pork tenderloin with chimichurri
Ingredients
- 1 Pork tenderloin
- 2 tbsp Dad's All Purpose rub
Chimichurri Ingredients
- 1 Batch of parsley
- 1 Batch of cilantro
- 1 Lemon
- 2 tbsp Red wine vinegar
- 1 tbsp Minced garlic
- 1 tbsp Crushed red pepper flakes
- 1 tsp Salt
- 1/2 cup Olive oil
Instructions
- Season the pork tenderloin on all sides.
- Place the pork tenderloin on the grill over direct heat at 400 degrees.
- Turn and rotate the pork every 2-3 minutes to get a nice crust and sear on the outside.
- Remove the pork from the grill when it hits 145 degrees internal temperature and cover with foil.
- While the pork is resting, combine all the chimichurri ingredients. Start off with finely chopping an entire batch of parsley and cilantro. Next add a tablespoon of freshly minced garlic, crushed red pepper flakes, salt, red wine vinegar, freshly squeezed lemon juice and olive oil. Mix these ingredients together with a spoon, not a food processor
Nutrition
Be sure to check out the Recipes page for other tasty creations.
