Kristin Maxwell
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Grilled Pork Tenderloin with Chimichurri Sauce
Learn how to make an incredibly juicy grilled pork tenderloin that cooks in just about 15 minutes. With plenty of flavor from a tangy lemon and garlic marinade and a fresh chimichurri sauce on top, this juicy grilled pork is perfection.
The summer grilling season is my favorite time of year, even though we can pretty much grill year round here in California. Pair this grilled pork tenderloin with some grilled zucchini and grilled potatoes and you’ve got our favorite summer dinner!
Grilled Pork Tenderloin
We use our outdoor grill pretty much year round, but there is something to be said for hanging out in the backyard in the summertime, soaking up that late afternoon sun and cooking a delicious meal. It’s too hot to turn on the oven, and who wants to be slaving over a hot stove when there is outdoor fun to be had? Enter this juicy grilled pork tenderloin.
I always marinate pork tenderloin because it helps the meat become even more tender and so juicy and really infuses flavor into the meat. I also made a fresh, bright chimichurri sauce to drizzle over the top adding even more flavor. You don’t “need” a sauce, but we love this herby, bright sauce with pork tenderloin and steaks.
How to Make Grilled Pork Tenderloin
- Combine lemon juice, olive oil, garlic, paprika and oregano in a ziploc bag. Place the pork tenderloin in the bag, shaking to coat the whole tenderloin and massaging the marinade into the meat. Refrigerate for at least 30 minutes and up to 4 hours. PRO TIP: do not marinate meat in lemon juice for longer than 4 hours or the acid will begin to break down the muscle. If you need to marinate overnight, leave out the lemon juice and just add it 30 minutes before cooking.
- When you are ready to cook, pre-heat your outdoor grill to medium-high heat (about 500 degrees F). Place the marinated meat on the grates over the flame and cook for 15-20 minutes, turning a few times to char all sides.
- Transfer the grilled pork tenderloin to a plate and tent it with foil to let it rest for 5-10 minutes before slicing into 1-inch thick medallions and serving.
What is the best temperature for pork tenderloin?
It is recommended that you cook all cuts of pork (tenderloin, chops, roasts) to an internal temperature of between 145 and 160 degrees. Pork tenderloin is medium rare at 145 degrees, and light pink in the center, keeping the meat nice and juicy. There is no need to cook it to well done as it is perfectly safe at 140-145 degrees.
How to make Chimichurri Sauce
A chimichurri sauce is made from finely chopped parsley, minced garlic, olive oil, finely chopped green onions, red pepper flakes, and red wine vinegar. Combine all of the ingredients together in a small bowl and store in a sealed container until ready to serve. Serve with the grilled pork tenderloin.
Chimichurri will last at least 3 months in the fridge if properly stored. You could also freeze the sauce into cubes and store indefinitely.
Serving suggestions
This juicy grilled pork tenderloin is so delicious when served with the chimichurri sauce. It’s also a great entree to pair with a variety of side dishes like grilled vegetables, potatoes and rice. Here are some of our favorites:
What to do with leftovers
Place leftovers in an airtight container in the fridge for 3-5 days. My favorite use for leftover pork tenderloin is to chop it into bite-sized pieces and mix it into my easy egg fried rice.
To freeze, place in a freezer bag and keep frozen for up to 6 months.
You’ll love these other pork recipes:
- Easy Crock Pot Pork Roast
- Cajun Pork Tenderloin
- Slow Cooker Pulled Pork Chili Recipe
- Lemon Herb Pork Tenderloin
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Grilled Pork Tenderloin with Chimichurri Sauce
Learn how to make an incredibly juicy grilled pork tenderloin marinated in lemon, garlic and spices that cooks on your grill in just about 15 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Equipment
- Grill
Ingredients
Grilled Pork Tenderloin:
- 1 1/2 pounds pork tenderloin
- Zest and juice from 1 lemon
- 3 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ cup extra virgin olive oil
Chimichurri sauce:
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 cup flat-leaf parsley finely chopped
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Instructions
Marinate the pork:
- Combine ingredients except pork in a large ziploc bag and shake to combine. Add pork to the bag. Shake to coat and massage the marinade into the meat. Place in the refrigerator for at least 30 minutes or unto 4 hours. (Any longer than 4 hours and the acid in the lemon will begin to “cook” the meat. If you need to marinate overnight, leave out the lemon and add it 30 minutes before cooking.).
Make the Chimichurri sauce:
- Combine ingredients in a small bowl. Set aside until ready to serve.
Grill the tenderloin:
- Pre-heat an outdoor grill to medium-high heat (about 500 degrees). Place the marinated pork on the grill and cook for about 20 minutes, turning occasionally to char all sides. Meat should register 145 on a meat thermometer at the thickest part of the meat. *Note: if meat is not fully cooked but charred all around, additional cooking time in a 400 degree oven may be required to reach desired internal temperature.
- Transfer the pork to a plate and tent with foil. Allow to rest 5-10 minutes. Slice into 1-inch thick medallions and serve immediately, topped with chimichurri sauce.
Notes
The nutritional values are for the pork tenderloin only.
Nutrition
Calories: 210kcalCarbohydrates: 1gProtein: 35gFat: 6gSaturated Fat: 2gCholesterol: 111mgSodium: 89mgPotassium: 689mgFiber: 1gSugar: 1gVitamin A: 245IUVitamin C: 0.7mgCalcium: 22mgIron: 1.9mg
