This simple grilled pork tenderloin is served with a vibrant Argentinian chimichurri sauce. No marinating, brining, or dry rub required — just a handful of ingredients and about 30 minutes to a flavorful weeknight dinner.
Pork tenderloin is a favorite for busy evenings because it cooks quickly and pairs well with many sauces. Chimichurri adds bright herb, garlic and vinegar flavors that complement the pork without overpowering it. Make the sauce ahead so it’s ready when you are—it’s excellent with any grilled meat or as a condiment for bread and roasted vegetables.
Ingredients you’ll need
For the grilled pork tenderloin
- Pork tenderloin: Look for tenderloins about 1 to 1.25 pounds each so the thinner ends don’t overcook. Smaller, uniform pieces are easiest to grill evenly.
- Kosher salt and freshly ground black pepper: Simple seasoning is best here so the chimichurri shines.
For the chimichurri sauce
A bright, herb-forward sauce that works with steak, chicken, turkey burgers, or as a dip for bread.
- Extra virgin olive oil: Use a flavorful oil you enjoy for dipping or dressing.
- Italian flat-leaf parsley: Flat-leaf parsley gives the right texture; avoid curly parsley.
- Fresh oregano: Adds an earthy note; dried oregano can be used if necessary.
- Garlic: Plenty of fresh garlic for bold flavor.
- Crushed red pepper: Adjust to taste for the desired heat level.
- Red wine vinegar: Provides tang and balances the olive oil.
How to make grilled pork tenderloin with chimichurri sauce
Step 1: Make the chimichurri sauce
Finely chop the parsley and oregano and mince the garlic. In a bowl combine the herbs, garlic, crushed red pepper, a pinch of kosher salt, red wine vinegar, and extra virgin olive oil. Stir to combine and let rest 15–20 minutes so the flavors meld — the sauce can be made ahead and refrigerated for up to five days.
Step 2: Grill the pork tenderloin
Pat the tenderloins dry and season evenly with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper. Preheat the grill to medium-high and oil the grates if needed.
Place the tenderloins over direct heat and grill about 5–6 minutes per side with the lid closed, turning to cook all three sides of each tenderloin. Total grilling time is typically around 15–20 minutes depending on size. Cook to an internal temperature of 140–145°F for juicy, slightly pink pork; if you prefer it more done, aim for 150–155°F. Let the meat rest 5–10 minutes before slicing to allow the juices to redistribute.
Slice the pork and spoon chimichurri over the top. Serve extra sauce on the table for everyone to add more as desired.
The secret to perfect grilled pork tenderloin
Pork tenderloin is lean and cooks quickly, so treat it like a thin steak:
- Cook hot and fast: A hot grill quickly chars the outside while keeping the inside tender.
- Avoid overcooking: Aim for 140–145°F for juicy results. Carryover cooking will raise the temperature slightly while the meat rests.
- Rest before slicing: Let the meat rest so juices reabsorb and the slices stay tender.
Expert tips
- Grill all sides: Tenderloins are round and have multiple sides — rotate and grill evenly for consistent doneness.
- Adjust cooking time: Smaller or thinner tenderloins will finish faster; use an instant-read thermometer to be precise.
- Control the heat of the chimichurri: The sauce becomes spicier over time. Start with less crushed red pepper if you prefer milder heat.
- Storage: Chimichurri keeps up to 5 days refrigerated or up to 3 months frozen. Bring to room temperature before serving. Leftover pork is best served cold or thinly sliced to avoid drying when reheated.
What to serve on the side
Chimichurri pork pairs well with crisp, refreshing salads and simple summer vegetables. Try cucumber salad, a lemony zucchini salad, roasted potatoes, sautéed greens, or fresh corn cakes for a seasonal plate. Finish the meal with a light dessert to complement the savory flavors.
FAQ
Cook pork tenderloin to an internal temperature of 140–145°F for juicy, slightly pink meat. Carryover cooking will raise the temperature a few degrees while resting. Avoid overcooking, which can make the meat tough.
Pork tenderloin is a long, narrow, very lean muscle near the backbone and cooks quickly at high heat. Pork loin is a larger, wider cut that benefits from slower cooking or roasting. Both are lean but require different techniques for best results.
More pork recipes
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Pork Stew with White Beans, Wine and Sage
-
Slow Cooker Pulled Pork
Debra’s Details: Chimichurri grilled pork is quick, easy, and packed with flavor!
- No marinating, brining, or dry rub necessary — the chimichurri provides the flavor.
- Most sauce ingredients are pantry staples.
- Easy prep: just chop herbs and garlic.
- Grill time is only about 20 minutes.
- Chimichurri keeps up to 5 days refrigerated.
- Gluten-free and dairy-free.
Recipe
Grilled Pork Tenderloin with Chimichurri Sauce
Ingredients
Chimichurri Sauce
- ¼ cup chopped fresh parsley
- 3 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
- 2 teaspoons crushed red pepper
- ½ cup extra virgin olive oil
- ⅕ teaspoon kosher salt
Grilled Pork Tenderloin
- 2 pork tenderloins about 1 pound each
- 1 teaspoon kosher salt per pound of meat
- freshly ground black pepper
Instructions
Chimichurri Sauce
- Place chopped parsley, chopped oregano, minced garlic, crushed red pepper, a pinch of kosher salt, and red wine vinegar in a bowl and stir together.
- Add olive oil and let stand 15–20 minutes before serving.
Grilled Pork Tenderloin
- Place pork tenderloins on a baking sheet or in a dish. Season with salt and pepper. Meanwhile, heat a grill to medium-high.
- Grill over direct, medium-high heat about 6 minutes per side with the lid closed. Remember to sear all sides — tenderloins typically need about 18 minutes total. Cook to an internal temperature of 140–145°F. Let rest 5–10 minutes before slicing.
- Top slices with chimichurri and serve.
Notes
- Bring to room temp: Let pork sit 30 minutes at room temperature for more even cooking, but don’t exceed 2 hours.
- Grill all sides: Rotate to cook each side for even browning and doneness.
- Timing varies: Grill time depends on tenderloin size; use an instant-read thermometer for accuracy.
- Rest before slicing: Resting keeps the pork juicy.
- Adjust heat: Chimichurri becomes spicier the longer it sits; add crushed red pepper gradually.
- Storage: Chimichurri keeps up to 5 days refrigerated or can be frozen for up to 3 months. Reheated pork can dry out, so leftover pork is best served cold or thinly sliced.
Nutrition and other details are estimates provided for convenience.
Nutrition
Carbohydrates: 3 g
Protein: 53 g
Fat: 33 g
Nutrition information is an estimate and not guaranteed to be exact.