Chimichurri Pork Tenderloin
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!
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!
Get more great recipes at lakegenevacountrymeats.com
Malbec originated in France but is now best known as Argentina's signature grape. It produces wines that are velvety smooth with rich fruit flavors.
- Mendoza, Argentina
- Cahors, France
Pairs great with:
- Malbec loves steak and steak loves Malbec. Bonus points if you serve with chimichurri!
Pinot Noir is a thin-skinned grape that produces light red wines. The best Pinot Noirs are fruity, earthy and spicy and very easy to drink!
- Burgundy, France
- Sonoma, California
Pairs great with:
- Pinot Noir can work with a variety of foods from salmon to pork to mushrooms