This grilled chimichurri pork tenderloin is juicy, flavorful, and finished with a vibrant herb sauce for a bright, zesty bite. It’s easy to prep ahead and ideal for summer grilling.
Pork often flies under the radar, but it’s one of the most affordable and flexible proteins available. Cuts like maple-soy glazed pork chops or a simple boneless pork loin roast make great weeknight or weekend meals. Pork tenderloin is a particular favorite for warm-weather cooking: it’s lean, quick to cook, and soaks up marinades, making it perfect for the grill or a fast stir-fry.
This recipe keeps things straightforward while packing big flavor. A fresh chimichurri acts as both the marinade and the finishing sauce, giving the pork an herb-forward, tangy lift. If you’ve tried chimichurri on chicken or other proteins, you know how much depth it adds with minimal effort.
Light, bright, and low-effort, this grilled chimichurri pork tenderloin is the kind of dish you can throw on the grill with little planning and still serve with confidence. Keep a tenderloin or two in the freezer and you’ll always have an easy, impressive option ready.
Why You’ll Love This Grilled Chimichurri Pork Tenderloin
Full-flavored: The smoky-char of grilled pork combined with a bright chimichurri creates a pleasing balance of savory and tangy flavors.
Perfect texture: When grilled correctly, pork tenderloin stays tender and juicy rather than dry.
Easy to prep ahead: The chimichurri works as both marinade and sauce, and it improves if made in advance.
Great leftovers: Sliced pork is excellent in sandwiches, wraps, grain bowls, or salads the next day.
Ingredient Notes
Pork Tenderloin
Lean and quick-cooking, tenderloin grills well and takes on marinades. Trim silver skin if it hasn’t already been removed.
Cilantro
Cilantro gives this chimichurri a bright, slightly citrusy edge. If you prefer a more traditional chimichurri, swap cilantro for additional parsley.
Fresh Parsley
Flat-leaf parsley is the backbone of the sauce, offering a fresh, mild pepperiness. Avoid curly parsley for best flavor.
Oregano
Oregano adds an earthy, slightly sharp note. Fresh is best, but dried oregano will work in a pinch.
Shallot
Shallots are milder than onions and blend smoothly into the sauce without overpowering the herbs.
Garlic
Essential for a punchy chimichurri—add an extra clove if you like a stronger garlic presence.
Jalapeño
Seeds removed, it adds gentle heat. Leave in some seeds or use the whole pepper if you want more spice.
Lemon Juice & Red Wine Vinegar
Using both lemon and red wine vinegar adds brightness and complexity. You can swap lime for lemon or white vinegar for red wine vinegar, but the flavor will shift slightly.
Olive Oil
Good-quality extra-virgin olive oil brings richness and helps bind the chimichurri. It’s important for both marinating and drizzling.
Salt & Black Pepper
Season the pork with kosher salt and freshly ground black pepper before marinating. Add red pepper flakes if you want extra heat.
Step by Step Instructions
- Combine cilantro, parsley, oregano, shallot, garlic, and jalapeño in a food processor. Pulse a few times until coarsely chopped.
- Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until the herbs are finely chopped but still have texture. Note: chimichurri should remain slightly loose rather than a fully smooth emulsion—pulse gently or chop the herbs by hand and whisk in the oil and acids.
- Pat the pork tenderloin dry and trim silver skin if necessary. Place it in a baking dish or resealable bag, season with salt and pepper, and pour about 1/4 cup chimichurri over the meat. Turn to coat, then cover and refrigerate to marinate for at least 30 minutes or up to 24 hours.
- Preheat the grill to medium and oil the grates well.
- Grill the pork, turning every few minutes for even browning, for about 15–20 minutes or until an instant-read thermometer registers 145°F in the thickest part.
- Remove the pork and let it rest on a cutting board for about 5 minutes before slicing.
- Spoon the remaining chimichurri over the sliced pork just before serving.
Serving Suggestions
Roasted potatoes and grilled vegetables: Roasted asparagus and potatoes, harissa potatoes, or grilled zucchini and summer squash pair beautifully and soak up extra chimichurri.
Over grains: Serve sliced pork over rice, quinoa, or couscous for an easy bowl-style meal.
With a bright salad: A lemony green salad refreshes the plate and balances the richness of the pork. Grain salads or a strawberry-goat cheese salad are great companions.
Recipe Tips
Use a meat thermometer: Tenderloin cooks quickly—an instant-read thermometer ensures you hit 145°F for juicy, safe pork.
Make chimichurri ahead: The sauce develops flavor as it rests and can be made a day or two in advance.
Bring meat to room temperature: If refrigerated while marinating, let the pork sit at room temperature for 20–30 minutes before grilling for more even cooking.
Storage Instructions
Store leftover sliced pork in an airtight container in the fridge for 3–4 days. Keep chimichurri separate to preserve its fresh flavor. Reheat the pork gently in a pan over low heat or wrapped in foil in a 300°F oven until warmed through. Add a spoonful of chimichurri before serving to refresh the dish.
Yes. Roast the marinated pork at 400°F for about 20–25 minutes, or until the internal temperature reaches 145°F. Let it rest before slicing and spoon chimichurri over the top.
Stored in an airtight container, chimichurri keeps in the refrigerator for up to a week. Flavors may intensify over time. You can also freeze it in ice cube trays for up to three months.
Absolutely. You can marinate the pork up to 24 hours ahead and prepare the chimichurri earlier in the day or the day before.
Grilled Chimichurri Pork Tenderloin
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Ingredients
- 1/2 cup fresh cilantro packed
- 1/2 cup fresh Italian parsley packed
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 small shallot peeled
- 2 cloves garlic peeled
- 1/2 jalapeño pepper seeded
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon kosher salt
- fresh ground pepper
- 1 – 2 pound pork tenderloin
Instructions
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Add cilantro, parsley, oregano, shallot, garlic, and jalapeño to a food processor and pulse a few times to coarsely chop.
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Add lemon juice, red wine vinegar, olive oil, salt, and pepper. Pulse until combined and finely chopped but still textured—do not over-process; chimichurri should remain slightly loose.
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Pat pork dry, trim silver skin if needed, season with salt and pepper, and coat with 1/4 cup chimichurri. Marinate 30 minutes to 24 hours in the refrigerator.
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Preheat grill to medium and oil the grates.
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Grill the pork for 15–20 minutes, turning every few minutes, until internal temperature reaches 145°F.
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Transfer to a cutting board and rest 5 minutes before slicing.
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Drizzle remaining chimichurri over the sliced pork or serve it on the side.
Video
Notes
Chimichurri keeps up to a week in the fridge or can be frozen in ice cube trays for up to three months.
Pork can be marinated up to 24 hours ahead of cooking.
Storage Tips
Leftovers store in an airtight container in the refrigerator for 3–4 days. Keep sauce separate to preserve freshness.
Reheat gently in a pan over low heat or in a 300°F oven wrapped in foil. Add chimichurri before serving to refresh the dish.