Simple Recipes for Every Day
Grilled Pork Tenderloin 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
Heat the grill to medium high.
In a small bowl, whisk together the brown sugar, salt, paprika, pepper, and garlic powder.
Rub the tenderloin with the olive oil and seasoning until evenly coated.
Add the tenderloin to the grill and cook, turning occasionally, until charred and the thickest part of the tenderloin reads 145°F on an instant-read thermometer, about 20 minutes.
Transfer to a cutting board and let it rest for at least three minutes. Slice and serve drizzled with the chimichurri sauce.
Note: Don’t have a grill? Preheat the oven to 400°F with a rack in the center position. Heat 1 to 2 tablespoons of extra-virgin olive oil in an oven safe skillet over medium-high heat. Once the oil is glistening, add the tenderloin to the skillet and sear, turning, until browned on all sides, 5-6 minutes. Transfer the skillet to the oven and roast, turning halfway through, until the the thickest part of the tenderloin reads 145°F on an instant-read thermometer, about 15 minutes.