Chimichurri Pork Tenderloin

Daily Inspiration S


The chimichurri sauce really takes the tenderloin over the top.


★★★★★ 1 vote

20 Min
15 Min



  • 6
    garlic cloves, peeled and minced
  • 2
    jalapeno peppers, seeded and minced
  • 1/4 c
    red wine vinegar
  • 1/2 c
    finely chopped flat leaf parsley
  • 1/2 c
    finely chopped oregano leaves
  • 3
    limes, juiced
  • 1 c
    extra virgin olive oil
  • 1 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper

  • 2
    pork tenderloins (approx. 1 lb. each)
  • ·
    kosher salt
  • ·
    freshly ground black pepper
  • ·
    extra virgin olive oil
  • ·
    parsley sprigs for garnish

How to Make Chimichurri Pork Tenderloin


  1. Combine the garlic, jalapeno and vinegar in a bowl. Add the parsley, oregano and lime juice. Whisk in the olive oil - season with salt and pepper.
  2. Reserve 1/2 cup of the chimichurri to serve with pork. Marinate the pork tenderloin in the remaining chimichurri sauce. Allow to marinate in the refrigerator for at least 30 minutes.
  3. Remove pork from marinade and wipe off excess liquid. Season both sides with salt, pepper. Drizzle with olive oil.
  4. Grill pork on high heat for 4-5 minutes per side (or until done to your liking - do not overcook). Allow the meat to rest for 15 minutes. Slice and serve with a drizzle of chimichurri over the meat. Serve the rest on the side.

Printable Recipe Card

About Chimichurri Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Latin American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb

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