It’s FOURTH OF JULY WEEK so I thought you may all like this blast from the past that you can very easily throw on your grill and impress your family members. Plus the extra chimichurri is perfect for steak, shrimp, chicken, vegetables, you name it. Enjoy!
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I was planning on saving this recipe for next summer, since it is full of bright summery herbs and utilizes the grill. Not really fall “comfort food”. But then I realized, to me this Chimichurri Pork Tenderloin IS comfort food. And as true Minnesotans we use our grill ALL year long-sometimes even when it’s below zero. Take it from me, this one should not wait until next year.
I’m going to tell you a secret.
This recipe is easy. Really easy.
As you all know, chimichurri is my favorite sauce. I love how bright it is and no matter what the temperature is when you make it, it tastes like summer. Which I’m going to need to be remembering as the snow begins flying. And chimichurri is good on everything-chicken, shrimp (see our Grilled Shrimp Skewers with Jalapeno Chimichurri), sandwiches, vegetables, plantain chips, you name it.
Back to the fact that this recipe is EASY. Making chimichurri is as easy as taking out your food processor (I like this one) and throwing all of the ingredients into the bowl, stream in olive oil and voila! Chimichurri! To make this pork, just throw a pork tenderloin into a ziplock bag, add chimichurri and allow to marinate in all of the herby goodness while you go do something else (I recommend reading-maybe this book, or this book, or this book!). When you are ready for dinner, throw your flavorful pork onto the grill and get ready to enjoy a delicious dinner. EASY!
As I am all about the sauces, I’d love to know if any of you have a sauce you love as much as I love chimichurri-let me know in the comments below!
Chimichurri Pork Tenderloin
This is an EASY but flavorful meal!
- 1 cup Italian parsley leaves
- 1 cup cilantro leaves
- ½ cup basil leaves
- 4 garlic cloves
- ¼ cup rice wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon Tabasco sauce
- ½ cup extra-virgin olive oil
- 1 pound pork tenderloin
Add parsley, cilantro, basil, garlic, rice wine vinegar, salt, pepper, and Tabasco sauce to the bowl of a food processor. Process until a paste.
With the food processor running, stream olive oil in until sauce reaches the desired consistency. Transfer chimichurri sauce to a glass container and store in the refrigerator. Chimichurri sauce will last in the refrigerator for approximately 2 weeks.
Place the pork tenderloin into a ziplock bag (or glass container) and add 1/2 cup of chimichurri. Roll the tenderloin in the chimichurri until well coated. Allow to marinate for 1-12 hours (See notes).
Preheat grill. Grill pork tenderloin over direct heat (directly over flame/burner) for 2 minutes per side (4 sides=8 minutes total). Move to indirect heat (away from flame/burner) and grill for an additional 5-7 minutes or until pork tenderloin reaches 140°F.
Remove the chimichurri pork tenderloin from the grill and allow to rest for 10 minutes. Slice and serve with extra chimichurri sauce!