This Grilled Pork Tenderloin with Chimichurri is the perfect quick dinner for hot summer nights! You can grill this beautiful dinner and prepare the amazing sauce in just 30 minutes. Or, cook it in the oven!
Table of Contents
Hello Summer! Are you as excited as I am to throw open all the windows, let the fresh air in, and sip a glass of chilled wine (or two.. or three…) on the patio?
Plus, there’s just something about grilling outdoors…
This recipe is a stunner you guys!
Between the tender grilled pork and the smoky charred lemon chimichurri, it’s like a party on a plate. And I guarantee, it’s super simple too!
Why are charred lemons so fantastic?
It could be because that smoky, tangy combination is just perfection… They say that when you’re grilling you should have a bit of fat, a bit of acid, and a good hit of smokiness. This dish definitely has all that!
The chimichurri comes together in a flash! You can whip it up while your pork tenderloin cooks. Or, you can even make the chimichurri sauce ahead of time, just blend up all the ingredients and then add in the juice of that charred lemon when you’re ready to serve it up.
That’s a perfect option for when you have company over because basically all of the work is done ahead of time – leaving you free to enjoy your guests and a glass (or two… or three…) of your favorite vino.
Not into chimichurri? Or want to offer more sauce options? → Here are 20 more AMAZING sauces for pork.
Ingredient Notes
- Pork Loin – Look for a pork loin filet that’s around 1.5 pounds.
- Lemon
- Fresh Herbs – Parsley, oregano, mint.
- Garlic
- Anchovy – I used one anchovy filet to give the chimichurri some extra flavor. You can omit this. Or, add in a splash of fish sauce to get that same umami flavor.
- Capers – Their briny flavor can’t be missed!
- Olive Oil
- Salt
How to Make It
- Preheat the Grill: Heat your grill to high heat.
- Char the Lemon: Place your lemon, cut side down on the grill and allow it to get a good char on it. Once softened and browned, remove the lemon from grill and allow to cool slightly.
- Grill the Pork: Grill the pork loin for 5 minutes per side, until the internal temperature reaches 140-degrees, about 20 minutes total. Remove the pork from grill and let it rest for 10 minutes.
- Make the Chimichurri: In a food processor or blender, add the oregano, mint, garlic, anchovy, and capers. Squeeze in the juice from the charred lemon halves and add the olive oil. Pulse until combined but not entirely smooth.
- Serve: Slice the pork tenderloin and serve with some of the chimichurri drizzled on top with the remaining sauce served on the side.
What Temperature for Grilled Pork Tenderloin?
- Grill temperature: 400 degrees
- Done temperature: 140 degrees
I used my new meat thermometer to ensure that it didn’t overcook. 140 degrees inside is just perfect – so it’s done inside but still juicy. And, be sure to let it rest for at least 10 minutes after it’s finished too. That will help those juices to redistribute, so they won’t come gushing out when you slice up the pork.
To Make in the Oven
Don’t have a grill, or simply prefer to cook indoors? Here’s how to make it in the oven:
- Preheat your oven to 400 degrees.
- Heat 1 Tablespoon olive oil over medium-high heat in a large cast iron or other oven-safe skillet. Once the oil is hot, add pork and sear it on all sides (about 6 minutes total).
- Place in the oven and bake uncovered for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers 140 degrees, then transfer to a cutting board and let meat rest for 10 minutes.
Tip: You can also make sous vide pork tenderloin.
Recipe FAQs
It has lots of green notes from the fresh herbs, and it is both garlicky and vinegary, making it a bit pungent and absolutely delicious.
This chimichurri sauce recipe is not spicy. If you would like to make a spicy chimichurri sauce, you can add red pepper flakes or jalapeno. If using jalapeno, leave the seeds and ribs for a very spicy chimichurri or remove the seeds and ribs for a mild chimichurri sauce.
Chimichurri will keep in the refrigerator for up to two weeks, though the garlic will become stronger the longer it sits.
Yes! Chimichurri keeps very well in the freezer for up to three months. I like to freeze it into individual portions using a silicone ice cube mold. Then I package the cubes into a large ziploc bag. Thaw overnight in the refrigerator or at room temperature for about 1 hour.
What to Serve with Pork Tenderloin Chimichurri
- More → 40+ BEST Pork Tenderloin Side Dishes
Erin’s Wine Pairings
- Sauvignon Blanc has bright citrus and herbal notes that pair nicely with the lemon and fresh oregano in the chimichurri sauce.
- For something unexpected and budget friendly, try a Vinho Verde. With a slight effervescence and good bit of citrus, it’s an amazing pairing.
- Looking for a red wine option? Try a Sangiovese. Its savory notes pair nicely with the grilled pork and fresh herbs.
- MORE → The best pork wine pairings.
More Pork Recipes
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Full Recipe
Grilled Pork Tenderloin with Chimichurri
Ingredients
- 1 pork tenderloin (about 1.5 pounds)
Charred Lemon Chimichurri
- 1 lemon (halved)
- 1/4 cup fresh parsley
- ¼ cup fresh oregano
- ¼ cup mint leaves
- 2 garlic cloves
- 1 anchovy fillet
- 1 tsp capers (drained )
- ½ cup extra virgin olive oil
- Salt (to taste)
Instructions
- Take the pork loin out of the refrigerator 30 minutes before cooking, to allow it to come to room temperature.
- Preheat your grill to 400 degrees for direct heat.
- Place your lemon, cut side down on the grill and allow it to get a good char on it. Once softened and browned, remove the lemon from grill and allow to cool slightly.
- Grill the pork loin for 5 minutes per side, until it reaches 140-degrees, about 20 minutes total. Remove from grill and let it rest for 10 minutes while you prepare the chimichurri.
- In a food processor or blender, add the parsley, oregano, mint, garlic, anchovy, and capers. Squeeze in the juice from the charred lemon halves and add the olive oil. Pulse until combined but not entirely smooth.
- Slice the pork tenderloin and serve the charred lemon chimichurri drizzled on top with the remaining sauce served on the side.
Notes
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Take your tenderloin out of the fridge 30 minutes before grilling.
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Heat grill to 400-degrees for direct heat.
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Grill 4-5 minutes per side, about 20 minutes total.
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Let it rest for 10 minutes before carving.
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Preheat your oven to 400 degrees.
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Heat 1 Tablespoon olive oil over medium-high heat in a large cast iron or other oven-safe skillet. Once the oil is hot, add pork and sear it on all sides (about 6 minutes total).
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Place in the oven and bake uncovered for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers 140 degrees, then transfer to a cutting board and let meat rest for 10 minutes.
Nutrition
This post was originally published in 2019. It was updated in 2023 to add new content. The pork tenderloin chimichurri recipe remains the same. Enjoy!
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