It’s June, and it’s almost Father’s Day, so that means we are going to grill. To be fair, that’s a stereotype and an overgeneralization, but I find it to be fairly accurate in terms of predicting what will go over well this weekend at my house. No grill? Don’t sweat it (literally, grilling in summer can be STEAMY), this works with a broiler too and I’ve included it in the instructions.
Okay, back to the main event here.
One of my go-to ways to dress up a simple piece of grilled meat or fish, when I’m not making something like my favorite grilled chicken , is to whip up a quick, fresh sauce to serve alongside. Sometimes it’s a vinaigrette, sometimes it’s a tartar sauce or aioli but most often I take stock of what green herbs, citrus, and nuts or seeds I have on hand and make a piquant green sauce like this one. You’re going to see lots of that sort of thing around here, that’s a promise. Chimichurri is a classic South American green sauce that is often served with grilled meat in Argentina and Uruguay. I first tasted it when visiting my uncle in Buenos Aires, and it was love at first bite.
What to do with leftover chimichurri? What NOT to do with it! It’s really versatile, you can find a few ways to use it here.
I hope this pleases the men in your life, or the friends, or the children, or just yourself. Preferably, all of the above. I certainly need no occasion to make this, and neither do you.
How To Make My Grilled Citrus Pork Tenderloin with Chimichurri Sauce
Step 1. Marinate your pork and make the Chimichurri sauce roughly 2-4 hours before you plan to cook the pork.
Step 2: Coat the pork with the garlic, olive oil, zest, juice, oregano, salt, and a few cracks of pepper. Place in Refrigerator.
Step 3: In a food processor or blender, pulse all of the Chimichurri ingredients until finely chopped and smooth in texture. Set aside at room temperature.
Step 4: Remove the pork from the fridge 30 minutes before you plan to grill.
Step 5: Turn on the grill, remove pork from the marinade, shaking off excess and grill for 15-25 minutes, until inside is light pink.
Step 6: Allow to rest for 15 minutes.
Step 7: I like to serve this pork with the Chimichurri sauce, rice and spicy black beans.
Step 8: Enjoy!
What Else Can I Use?
- Chimichurri is a versatile pairing for nearly anything – for my vegans/vegetarians, substitute grilled pork for vege kebabs or oven roasted veges.
- No oranges? No problem. Use some lemon or lime juice and a teaspoon of maple syrup or honey instead.
This Grilled Citrus Pork Tenderloin with Chimichurri Sauce is special because:
It’s extremely versatile. This sauce is delicious on all sorts of proteins and vegetables.
The flavor takes shape during the marinading process – which is time you can spend doing anything else your heart desires
Want more grilling ideas?
The Ultimate Grilled Chicken Marinade (Paleo, Dairy Free, Gluten Free)
Grilled (Faux) Caesar Salad
Miso Teriyaki Chicken aka The Best Grilled Chicken
If you make my Grilled Citrus Pork Tenderloin with Chimichurri Sauce, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Grilled Citrus Pork Tenderloin with Chimichurri Sauce
For the Pork:
- 1.5 lb pork tenderloin
- 2 cloves garlic minced
- Zest and juice of one orange
- Zest and juice of one lime
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
For the Chimichurri Sauce:
- 1 bunch fresh flat-leaf parsley stems removed
- Juice and zest from one lime
- 2 cloves garlic smashed
- 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon cumin
- ½ cup extra virgin olive oil
- ¼ teaspoon kosher salt
- Fresh cracked pepper
- Two to four hours before you plan to cook the pork, marinate the pork and make the sauce.
- Coat the pork with the garlic, olive oil, zest, juice, oregano, salt, and a few cracks of pepper.
- Marinate in the refrigerator, removing 30 minutes before you plan to grill.
- In a food processor or blender, pulse all of the chimichurri ingredients until finely chopped and smooth in texture. Taste and add more salt or lime if needed.
- Set aside at room temperature.
- Turn on the grill, or broiler if you don’t have a grill, and allow to get hot. Remove pork from the marinade, shaking off excess. Grill or broil the pork for 15-25 minutes, until inside is light pink. If broiling, I like to pan sear the tenderloin for 2-4 minutes per side on medium high heat before putting in the oven. Temperature should register 145 F for medium rare or 160 for medium when done for either method.
- Serve and enjoy!