This easy grilled pork tenderloin is finished with a bright Argentinian chimichurri sauce. No marinating, brining, or dry rub required—just a few simple ingredients and about 30 minutes to a flavorful weeknight dinner.
Pork tenderloin is a go-to for quick dinners: it cooks fast, slices beautifully, and pairs with many sauces. We especially enjoy it with a classic chimichurri—the herb-forward, tangy sauce we discovered on our honeymoon in Buenos Aires.
This recipe is designed for weeknights. Skip long marinades or complicated preparations—the chimichurri provides plenty of flavor and you won’t want anything to compete with it. Make the sauce ahead and keep it on hand for grilled meats, roasted vegetables, or even as a dipping sauce for bread.
Ingredients you’ll need
For the grilled pork tenderloin
- Pork tenderloin: Tenderloins vary in size and taper at the ends. Aim for smaller ones—around 1 to 1.25 pounds each—so the thinner end won’t overcook. This cut is versatile; it’s equally good roasted or grilled.
- Kosher salt and freshly ground black pepper: Simple seasoning is all you need—chimichurri supplies the rest.
For the chimichurri sauce
Chimichurri complements steak, chicken, pork, turkey burgers, and more. It also makes a lively condiment for bread or roasted vegetables.
- Extra virgin olive oil: Use a good, flavorful oil—one you’d enjoy with bread or in a vinaigrette.
- Italian flat-leaf parsley: Flat-leaf parsley gives the right texture; curly parsley is too coarse for traditional chimichurri.
- Fresh oregano: Adds an earthy, savory note.
- Garlic: Use fresh, minced garlic for the best flavor.
- Crushed red pepper: Adjust to taste; it adds a welcome kick.
- Red wine vinegar: Gives chimichurri its bright, tangy lift and balances the olive oil.
*Ingredients with exact measurements are listed in the recipe card below.
How to make grilled pork tenderloin with chimichurri sauce
Step 1: Make the chimichurri sauce
Chop the parsley, oregano, and garlic. In a bowl, whisk together the olive oil, herbs, garlic, crushed red pepper, a pinch of kosher salt, and red wine vinegar. Let the flavors meld 15–20 minutes before serving—this is about the same time the pork takes to cook.
Step 2: Grill the pork tenderloin
Season the pork with kosher salt (about 1 teaspoon per pound) and freshly ground black pepper. Preheat your grill to medium-high so the grates are hot and ready.
Grill the tenderloins over direct heat with the lid closed about 5–6 minutes per side. Pork tenderloin effectively has three sides—rotate to cook evenly—totaling roughly 18 minutes for average-sized pieces. Cook to an internal temperature of 140–145°F for juicy results, then let rest 5–10 minutes before slicing.
Slice the pork and spoon the chimichurri over the top. Serve extra chimichurri on the side so guests can add more as they like.
The secret to perfect grilled pork tenderloin
It’s simple: cook it hot and don’t overcook it. Treat pork tenderloin like a lean steak.
- Cook it hot and fast: A hot grill sears the outside quickly while keeping the inside tender.
- Don’t overcook: Aim for 140–145°F. A slight blush in the center is fine and keeps the meat juicy. If you prefer it firmer, 150–155°F is acceptable, but cooking higher risks dry, tough meat.
- Let it rest: Resting returns the juices to the meat and makes slicing easier and juicier.
Expert tips
- Grill all three sides: Because tenderloins are round, sear each side for even color and doneness.
- Adjust for size: Cooking times vary with thickness—use a meat thermometer for accuracy.
- Control the heat: If your chimichurri sits longer the flavors intensify; add crushed red pepper gradually if you’re sensitive to spice.
- Make ahead and store: Chimichurri keeps in an airtight container in the fridge up to 5 days or can be frozen for 3 months. Bring it to room temperature before serving. Leftover pork is best served cold to avoid drying it out when reheating.
What to serve on the side
Chimichurri pork pairs nicely with light, fresh sides: cucumber salad, zucchini salad, grilled or roasted summer vegetables, or roasted potatoes. For a themed finish, serve an Argentine dessert like alfajores filled with dulce de leche.
FAQ
Cook pork tenderloin to an internal temperature of 140–145°F. A slight pink center is okay and helps keep the meat tender. Allow for carryover cooking during resting; avoid overcooking to prevent toughness.
Pork tenderloin is a long, narrow muscle near the backbone and should be cooked quickly over high heat. Pork loin is a larger, wider cut that benefits from slower cooking methods like roasting or braising. Both are relatively lean but require different cooking approaches.
More pork recipes
-
Pork Stew with White Beans, Wine and Sage
-
Slow Cooker Pulled Pork
Debra’s Details: Chimichurri grilled pork is quick, easy, and packed with flavor!
- No marinating, brining, or dry rub needed—the chimichurri brings all the flavor.
- Most chimichurri ingredients are pantry staples.
- Quick prep: chop a few herbs and garlic.
- Grill time is about 20 minutes or less.
- Chimichurri can be made up to 5 days ahead.
- Gluten-free and dairy-free.
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Recipe
Grilled Pork Tenderloin with Chimichurri Sauce
Ingredients
Chimichurri Sauce
- 1/4 cup chopped fresh parsley
- 3 tablespoons red wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
- 2 teaspoons crushed red pepper (adjust to taste)
- 1/2 cup extra virgin olive oil
- Pinch of kosher salt
Grilled Pork Tenderloin
- 2 pork tenderloins, about 1 pound each
- 1 teaspoon kosher salt per pound of meat
- Freshly ground black pepper
Instructions
Chimichurri Sauce
- Combine chopped parsley, oregano, minced garlic, crushed red pepper, a pinch of kosher salt, and red wine vinegar in a bowl and stir.
- Add olive oil, stir, and let stand 15–20 minutes before serving to allow the flavors to meld.
Grilled Pork Tenderloin
- Place tenderloins on a baking sheet or dish. Season evenly with salt and pepper. Preheat grill to medium-high.
- Grill over direct heat about 6 minutes per side with the lid closed, rotating to cook all three sides—about 18 minutes total for average tenderloins. Cook to 140–145°F internal temperature. Let rest 5–10 minutes before slicing.
- Slice the pork and spoon chimichurri over the top. Serve extra chimichurri at the table.
Notes
- If possible, let pork sit at room temperature for 30 minutes before grilling for more even cooking (no longer than 2 hours).
- Pork tenderloins have a round shape—grill all three sides for even searing.
- Use a meat thermometer for best results; resting allows carryover cooking and juiciness to redistribute.
- Chimichurri intensifies over time—reduce crushed red pepper if you prefer milder heat.
- Make chimichurri up to 5 days ahead (refrigerate) or freeze up to 3 months. Bring to room temperature before serving. Leftover pork is best served cold to avoid drying when reheating.
Nutrition information is an estimate and calorie accuracy is not guaranteed.