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Grilled Pork Tenderloin with Chimichurri Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Main Course
Servings 6 servings

Ingredients
  

  • 3 lb pork tenderloin, about 1.5 lbs each
  • 4 tbsp brown sugar
  • 1 1/2 tbsp ground mustard
  • 3 tsp smoked paprika
  • 2 tsp ground cumin
  • zest of 1 lemon
  • 2 tsp kosher salt
  • 3 tbsp olive oil

Chimichurri Sauce:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • 2 tbsp fresh rosemary
  • 4 green onions
  • 3 cloves garlic
  • 1 tsp red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Make the chimichurri sauce by combining all ingredients in a food processor and blend until you have a sauce texture. Set aside.
  • Prepare the tenderloin rub by combining all ingredients then adding the olive oil to make a paste. Spread the paste all over both tenderloins. Grill tenderloins on high heat for 20 minutes until the internal temperature with a meat thermometer reaches 145-150 degrees.
  • Let the meat rest for 10-15 minutes. Slice horizontally and top with chimichurri sauce or serve the sauce on the side.
Keyword chimichurri, grilling, pork, pork tenderloin