Imagine a dish that transforms an ordinary dinner into a culinary adventure – the Grilled Pork Tenderloin Chimichurri is exactly that magical meal! This Argentinian-inspired recipe promises to tantalize your taste buds with its perfect balance of juicy, tender pork and vibrant, herbaceous chimichurri sauce. Whether you're a grill master or a weekend cooking enthusiast, this recipe will elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 1 pork tenderloin (about 1 lb)
- 1/2 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Remove the pork tenderloin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Prepare the chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a small bowl. Mix thoroughly and set aside to let flavors meld.
- Preheat the grill to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent sticking.
- Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper on all sides.
- Place the tenderloin on the preheated grill and cook for 5-7 minutes per side, rotating to create nice grill marks and ensure even cooking.
- Use a meat thermometer to check internal temperature. Remove from grill when it reaches 145°F for medium-rare, about 15-20 minutes total cooking time.
- Transfer the grilled tenderloin to a cutting board and let it rest for 5-7 minutes, allowing juices to redistribute.
- Slice the tenderloin against the grain into 1/2-inch thick medallions.
- Drizzle generously with prepared chimichurri sauce and serve immediately.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before grilling to ensure even cooking and maximum tenderness.
- Grill Preparation Matters: Clean and oil your grill grates before cooking to prevent sticking and achieve those beautiful grill marks.
- Invest in a Meat Thermometer: For perfectly cooked pork, remove from the grill at 145°F for a juicy, medium-rare result.
- Resting is Crucial: Allow the meat to rest for 5-7 minutes after grilling. This helps redistribute the juices, ensuring each slice is moist and flavorful.
- Chimichurri Pro Tip: Prepare the sauce ahead of time and let it sit for 15-30 minutes before serving to allow the flavors to meld together beautifully.
- Slice Against the Grain: When cutting the tenderloin, always slice against the grain to ensure the most tender and easy-to-chew pieces.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 32g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 90mg
