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Grilled Pork Tenderloin with Chimichurri

Grilled Pork Tenderloin sliced on a cutting board With Chimichurri
  • Serves:  10
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 2 teaspoons brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 1 (2½-pound) pork tenderloin
  • 1 tablespoon extra-virgin olive oil
  • 1 cup Chimichurri Sauce, homemade or store-bought

Method

  1. In a bowl whisk together the brown sugar, salt, paprika, pepper and garlic powder.
  2. Rub the tenderloin with the seasoning until evenly coated.

To cook the tenderloin in the oven:

  1. Preheat oven to 400°F. With the rack in the middle.
  2. In a large oven proof or cast iron skillet heat 1-2 tablespoons oil over medium heat. Add the tenderloin to the pan and cook until it is evenly browned on all sides (5-6 minutes).
  3. Place the pan in the preheated oven and bake for 15 more minutes, flipping the meat once halfway through. Bake until the internal temperature reads 145° F.
  4. Transfer the pork to a cutting board and let it rest for at least three minutes.
  5. Slice and serve.

To cook the tenderloin on the grill:

  1. Heat grill or grill pan to medium-high heat. Brush the grates with a little oil. Grill the pork, turning occasionally with tongs, until lightly charred on all sides and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about 20 minutes. (For larger tenderloins, bake in a 400º F oven for 15 to 25 minutes more, until a thermometer inserted into the thickest part of the tenderloin reads 145°F.)
  2. Transfer the pork to a cutting board and let it rest for at least three minutes.
  3. Slice and serve.