If you follow our recipes, you know that here at LGCM we love Chimichurri. We usually put it with a beef steak like sliced flank steak, but it’s equally as good with Pork Tenderloin! This simple recipe yields you a delightfully fresh green sauce to put on top of grilled Pork Tenderloins. It’s a light meal made from lean meats that you can have done in under 30 minutes. It’s perfect for a hot summer day. What do you think of the recipe? Did you make it? Give us a rating and feedback below!
- 2 LGCM Pork Tenderloin
- 2 Tbsp Salt
- 2 tsp Pepper
- 2 tsp Garlic Powder
- 1 bunch Parsley (chopped)
- 1/4 cup Cilantro (chopped)
- 1 Shallot (minced)
- 1/2 Lemon (juiced)
- 1/2 cup Olive Oil (use a good quality olive oil!)
- 1/4 cup Vinegar (white wine is preferable)
- 2 tsp Red Pepper Flakes (but plain white is ok)
Combine the salt, pepper and garlic powder. Season the pork tenderloins on all sides with the mixture. Set your grill up for direct heat cooking and heat to 400ºF. Once the grill is hot, add the pork tenderloin and grill 4-5 minutes per side, until the pork reaches an internal temperature of 145ºF.
While the pork is grilling, add the parsley, cilantro, shallot, lemon juice, olive oil, vinegar and red pepper flakes to a small mixing bowl. Whisk together and let sit in refrigerator while pork is finishing up.
Once pork reaches 145ºF, remove from grill and let rest for 5 minutes. Cut into medallions and serve with chimichurri sauce spooned over top. We served this meal with a fresh side salad (the chimichurri is a delicious dressing for a salad) and a roll for sopping up leftover sauce. Enjoy!