Grilled Pork Tenderloin with Chimichurri Sauce

Did I mention how much I love grilling? Did I mention how much I love all things pork? These tenderloins are the BOMB.COM and the best part is, it’s quick and easy! You don’t have to marinate them and it only takes about 20 minutes to grill them up.

I’ve had a lot of pork tenderloin in my life. I’ve cooked a lot of pork tenderloin in my life. It’s a tricky meat because it dries out really fast but it’s most likely to dry out in the oven than any other cooking method. That’s why I love grilling pork tenderloin because this one gets a nice crispy charred outside but remains really tender and juicy on the inside.

The chimichurri sauce is an Argentinean meat sauce made of fresh herbs, garlic, olive oil and red wine vinegar. To me, it’s like the latin version of pesto. But I definitely prefer chimichurri! It has so much flavor and bite. You can put it on pretty much any grilled meat.

First I make the chimichurri sauce to set aside for later. The easiest way to do this is to put all the ingredients into a food processor. If you don’t have a food processor, you are wasting so much time in the kitchen! It’s a life saver.

Then I prep my tenderloin by rubbing a spice and oil mixture on the pork to give it some flavor. This one is made out of brown sugar, lemon zest, and spices.

Now you’re ready to grill them up! I grill these tenderloins for about 20 minutes on high. If I feel like they are blackening up too quick, I’ll turn the grill down to medium-high. They are ready when the internal temp reads 145-150 degrees. Remember, after you grill pork tenderloin, it continues to cook while it’s resting. Don’t dry it out by cooking to too long or it will be tough.

Seriously they look amazing already!

Let them rest for 10-15 minutes, slice, and top with the chimichurri sauce or serve it on the side. Sit back and admire your cooking skills while eating this amazing dish!