Juicy Marinated Pork Tenderloin with Chimichurri

This cut of meat is lean, flavorful and so easy to cook with!! I marinated it at room temp for about an hour and grilled it on super high heat, then placed it on a cooler area and let it cook to perfection! I am telling you guys, this is sweet, salty, tangy, juicy and so incredibly tender. Not to mention, the chimichurri added the most perfect fresh, herby flavor to cut the meatiness and it was the most magical combo! Definitely give this one a try you will be pleasantly surprised!


For the Pork:

  • 2 lbs pork tenderloin
  • 1/2 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 2 cloves minced garlic
  • 1/2 lemon + 1/2 lemon zest
  • 2 tbsp honey
  • 2 tsp balsamic vinegar
  • salt and pepper

For the Chimichurri

  • 1 cup parsley
  • 1 cup cilantro
  • 1/2 cup oregano or 1 tsp dried oregano
  • 1/2-1 cup olive oil
  • 2 garlic cloves, crushed
  • splash of ACV
  • squeeze of lemon
  • salt and pepper
  • red pepper flakes


For the Pork:

  1. Let marinate for about 1 hour at room temperature. 
  2. Remove from marinade and pat dry. Season with more salt and pepper.
  3. Place on high heat for 3 minutes per side or until nice and seared! My grill was at 500*
  4. Once, all sides are nice and seared, move the pork to a cooler side.
    • If you need to keep moving it to avoid burning that is ok! You just want to keep it on as long as you can
  5. Use a thermometer and remove the pork when the thickest area reaches 145*.
  6. Let rest at room temperature for 10-15 minutes to let the juices redistribute. 

For the Chimichurri

  1. Add all ingredients into a food processor. Start with a little oil and keep adding to get correct consistency.
  2. Should be a little runny, but thicker than pesto! Taste and add what you need. The herbs should be fresh but not over powering! Add more lemon to balance a sharp bite!
  3. Serve on pork and enjoy!!

Serves 4!

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