Recipe Details

Grilled Pork Tenderloin Chimichurri

Prep Time: 10 minutes
Cook Time: 20 minutes
Marinating Time: 1 hour
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pork tenderloin, 12-ounces each
flat-leaf parsley leaves, (optional)

Chimichurri:

1 cup flat-leaf parsley leaves, lightly packed
4 cloves garlic, peeled and coarsely chopped
kosher salt
pepper, to taste
1/3 cup white vinegar
2/3 cup water

Cooking Directions

For chimichurri, place 1 cup parsley, the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in food processor container. Cover and process with on/off turns just until finely chopped. Add the vinegar and process to combine. Slowly add oil and water in a thin stream with the machine running. If necessary, adjust flavor by adding more salt and/or pepper (chimichurri should be a highly seasoned mixture).

Place pork tenderloins in large, resealable plastic bag. Pour half (about 1/2 cup) chimichurri over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 30-60 minutes, turning bag occasionally. Transfer remaining chimichurri to a serving bowl.

Prepare a medium-hot fire in grill. Brush grill rack with oil. Remove pork from marinade; discarding marinade in bag. Place tenderloins diagonally on bars of the hot grill rack. Grill tenderloins, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F., turning every 3-4 minutes with tongs.

Transfer pork tenderloins to cutting board. Loosely cover with foil; let rest for 5 minutes.

To serve, cut pork tenderloins into thin slices; arrange on dinner plates. Stir “remaining” or “set aside” chimichurri; spoon over pork. If desired, garnish with parsley sprigs.

Serves 6

Recipe by Steven Raichlen

Serving Suggestions

Steven Raichlen creates a recipe for grilling.  Chimichurri is Argentina’s national steak sauce—a vibrant mixture of parsley, garlic, vinegar, and olive oil that in this recipe is used both as a marinade and a sauce.

Nutrition Information

Calories: 240 calories
Protein: 23 grams
Fat: 16 grams
Sodium: 190 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 3 grams
Carbohydrates: 1 grams
Fiber: 0 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

 
 
 
Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


Read more about Tenderloin  Arrow
More recipes with Tenderloin  Arrow

About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


Read more about Grilling  Arrow
More recipes with Grilling  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


See more tips  View Recipe

Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


See more tips  View Recipe

Close
 
Rate this Recipe
My Rating * * * *
Review Title
Comment
Image
  Submit