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Grilled Pork Tenderloin with Chimichurri
20 min 
Prep 15 min 
Serves 6
Ingredients
- 1 pork tenderloin (2 lb.)
- 1 tbsp. grapeseed oil
- ½ tbsp. brown sugar
- 2 tsp. each: garlic powder, onion powder, pepper, smoked paprika, salt
- 1 tsp. cumin
- Chimichurri Sauce:
- ½ cup red wine
- 3/4 cup quality extra virgin olive oil (evoo)
- ½ cup cilantro, finely chopped
- ⅓ cup parsley, finely chopped
- 1 tbsp. finely chopped, fresh oregano
- 1 red chili, finely chopped
- 4 garlic cloves, finely minced
- 1 large shallot, finely minced
- 1 small lemon wedge
- ½ tsp. red pepper flakes
- Salt & pepper to taste
Ingredients
- 1 pork tenderloin (2 lb.)
- 1 tbsp. grapeseed oil
- ½ tbsp. brown sugar
- 2 tsp. each: garlic powder, onion powder, pepper, smoked paprika, salt
- 1 tsp. cumin
- Chimichurri Sauce:
- ½ cup red wine
- 3/4 cup quality extra virgin olive oil (evoo)
- ½ cup cilantro, finely chopped
- ⅓ cup parsley, finely chopped
- 1 tbsp. finely chopped, fresh oregano
- 1 red chili, finely chopped
- 4 garlic cloves, finely minced
- 1 large shallot, finely minced
- 1 small lemon wedge
- ½ tsp. red pepper flakes
- Salt & pepper to taste
Directions
In a small bowl, combine the brown sugar with the spices to marinate the tenderloin (salt, pepper, garlic powder, onion powder, smoked paprika, and cumin).
Rub the tenderloin with the seasoning until well coated.
Heat an oiled grill to medium-high heat, then grill the pork tenderloin for about 20 minutes, periodically turning it to avoid burning. Grill until reaching an internal temperature of 145–160 degrees F. Allow a 3-minute rest before slicing.
In a small bowl, add all of the listed chimichurri ingredients, then vigorously stir until everything is well combined. Squeeze in about 1 tsp of fresh lemon juice. Chill in the refrigerator for at least 20 minutes.
Top sliced pork with a generous amount of chimichurri. Pair with broccolini, and cilantro lime rice.