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Chimichurri Pork Tenderloin, the perfect weeknight meal. #chimichurri #porktenderloin #dinnertonight

Chimichurri Pork Tenderloin

This is an EASY but flavorful meal!  

Course Main Course
Cuisine American
Keyword chimichurri pork tenderloin
Prep Time 10 minutes
Cook Time 15 minutes
marinating time 8 hours
Total Time 25 minutes
Servings 4 servings
Calories 190 kcal
Author With Two Spoons


  • 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


  1. Add parsley, cilantro, basil, garlic, rice wine vinegar, salt, pepper, and Tabasco sauce to the bowl of a food processor.  Process until a paste.

  2. 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.  

  3. 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).

  4. 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.  

  5. Remove the chimichurri pork tenderloin from the grill and allow to rest for 10 minutes.  Slice and serve with extra chimichurri sauce!