Grilled Pork Tenderloin with Chimichurri Sauce Recipe

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Make your next grilled pork tenderloin truly distinctive with this recipe, which includes a lively chimichurri sauce. Since some of the sauce is used as a marinade, the pork takes on a real Southwestern flavor.
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  • 4 garlic cloves, peeled, minced
  • 1 jalapeño - fresh or jarred, seeded, chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup parsley - fresh, chopped
  • 1/2 cup oregano - fresh, chopped, or 2 teaspoons dried, crushed
  • 3 limes - juiced
  • 1 cup olive oil
  • 1/2 cup orange juice
  • 1 teaspoon salt and pepper (for sauce) plus more for seasoning pork tenderloins
  • 2 pork tenderloins or 1 large pork tenderloin
Container:1 gallon plastic resealable bag, medium mixing bowl
20 mins
15 mins
1 hr

  • Combine garlic, jalapeño, and vinegar in medium bowl.
  • Whisk in parsley, oregano, lime juice, and orange juice.
  • Whisk in olive oil, and season with salt and pepper.
  • Mix well and set aside at room temperature to allow the flavors to blend.

  • Place the pork tenderloin in a resealable plastic bag and add the chimichurri sauce; however, reserve 1/2 to 1 cup of the sauce to serve on the side. Marinate the pork in refrigerator for 30 minutes.
  • Preheat grill to medium heat.
  • Remove pork from marinade and place directly on the grill. Discard the marinade. Season the tenderloin with salt and pepper. Grill 6-8 minutes until nicely browned. Turn and season again with salt and pepper. Grill another 5 minutes or until done.
  • Remove the pork from the grill, cover with foil, and let it rest for 5 minutes.
  • Slice the tenderloin into half-inch thick slices, place on serving platter, and drizzle with some of the reserved sauce.
  • Garnish with fresh parsley if desired and serve with reserved chimichurri sauce on the side.
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