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Grilled Pork Tenderloin with Chimicnurri – is there a better way to kick off the official start of summer than this? We’re hard pressed to think of something. Enjoying the complement of a tangy chimichurri on a tender and juicy pork loin is just a spectacular way to spend a summer evening.

There’s a couple of things that make this the perfect summer barbecue treat. First, the chimichurri. Originating in Argentina, chimichurri is a tangy sauce with just a little kick. Blending oregano, garlic, parsley, salt, pepper, and some crushed red pepper, it is a nice compliment, allowing the pork itself to be the star of the show.

Grilled Pork Tenderloin with Chimichurri is much easier than it sounds

The trick to this pork loin is marinading it in the chimichurri, searing in the flavor, then letting everything rest long enough for the flavor of the moisture to soak into the meat. Note that while the prep time itself on this recipe is short, you will need 30 minutes to marinade your meat.

Grilled Chimichurri Pork Loin

If your mouth is watering but you’re leaning more toward the vegan side of things, take a look at our grilled portabello mushroom recipe, as it is a great pairing with the chimichurri sauce as well!

It might sound somewhat daunting, but the whole process is actually pretty easy and produces a tender, moist dish that is delectable. We can’t wait for you to give this a try and enjoy it for yourself!!!

Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS!

Chimichurri Grilled Pork Tenderloin
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Grilled Pork Tenderloin with Chimichurri

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 15 min Total Time 50 mins Servings: 4 Best Season: Summer


This chimichurri grilled pork loin gives a zesty flavor to a tender and juicy pork loin, making at the perfect addition to the summer barbecue menu.


Chimichurri Sauce

Grilled Pork Loin


Chimichurri Sauce

  1. Finely chop the parsley, fresh oregano, and garlic. Place in a food processor.

    If you do not have a food processor, use a bowl that you will whisk everything together in.
  2. Add in the olive oil, vinegar, salt, pepper, and red pepper flakes. Pulse everything together in 3-4 quick pulses. If hand mixing, whisk together briskly until flavors and color are evenly dispersed.

    Please note that the video is for a single serving of Chimichurri - if you are making both the topping and marinade, follow the amounts in the ingredient section.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving.

Grilled Pork Loin

  1. Place the raw pork loin and 1/3 cup chimichurri sauce in a ziplock bag or well sealed marinading tupperware. Shake the pork and chimichurri sauce until sauce is evenly distributed on the pork. Allow to marinade for 30 minutes.

    You will want the pork at room temperature prior to putting on the grill to allow for an even cooking temperature. If you are going to marinade the meat longer than 30 minutes, place in a refrigerator and remove from the refrigerator for the last 30 minutes of the process.
  2. Preheat grill. 500 degrees with 1/2 of the grill on med/hi, and 1/2 set to med/low.

    You can bake this in an oven as an alternative to the grill. 400 degrees for 25-30 minutes.
  3. Remove pork loin from marinade and drain excess marinade from pork into a bowl or measuring cup.

  4. First we're going to sear the pork. Place the pork loin on the hotter grill side and close the lid. every 2 minutes, rotate closing lid each turn until each side is golden brown (3-4 turns). You'll only need a minute or so on each side.ย ย 


  5. Once the searing process has been completed, place pork on indirect heat on grill and close lid. Cook 15-20 minutes. Periodically flip meat and baste with leftover marinade you drained off of pork.

    Make sure pork temps at 145 degrees prior to serving. You can cook to desired temperature above this if you choose. It is ok for pork to be slightly pink in the middle.
  6. Remove pork from heat and let rest for at least 10 minutes prior to cutting.

    Resting meat is what allows it to retain its juices. Cutting into the meat too early will release the juice and dry out the meat.
  7. Once meat is rested, cut into medallions. Top with the unused chimichurri sauce and serve with the side of your choice!

    Grilled Chimichurri Pork Loin
Keywords: Grilled Chimichurri Pork Loin
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