Super easy Grilled Argentinian Pork Tenderloin served with chimichurri sauce bursting with fresh flavors!
We just got back from a wonderful week spent on the Gulf of Mexico beaches. I love being on vacation, but I hate getting ready to go and of course coming home. I am usually in a funk for day’s, after I get home, trying to get myself back up to speed. The timing wasn’t great this year with all of the changes I am working on for the blog, but we had a great time.
I have visited many beaches throughout the world but it really doesn’t get any better than the white sands and blue green waters of the Emerald Coast of Florida. We stay in Seagrove beech, which is part of many small beach villages along County Road 30A in South Walton County in the Panhandle. This area has been developed over the past 30 years and has strict zonning regulations which controls the types of development. We stay at lovely home called Pete’s Palace.
Great place to rent, close to the beach on a small street with a pool. Walking distance to shopping and great food. What a great place to relax and unwind. During the week we went deep sea fishing, rode wave runners, swam with dolphins, rode go carts, ate plenty of great food and spent hours on the beach and in the ocean.
This recipe for Argentinian Pork Tenderloin with Chimichurri Sauce is the second in my series of Argentian foods. Chimichurri is one of most delicious and versatile sauces around, made with fresh herbs, garlic and oil. I use a combination of cilantro and parsley in my sauce. You can create your own proportions of herbs and spices to your liking. For some heat, I add a little crushed red pepper to mine.
Chimichurri is traditionally served with grilled steak, but it goes great with pork, chicken and fish too. Chimichurri works well as a marinade, and is also delicious on vegetables.
A few weeks ago I posted Grilled Swordfish with Chimichurri sauce and in the next few weeks I will post a flank steak and a special crock pot recipe using this flavorful sauce.
My Argentinian Pork Tenderloin with Chimichurri Sauce is served with Grilled Potato Packets for a wonderful grilled summer meal.
Butterfly your pork tenderloin
Using a food processor make your sauce.
Rub 1 cup of sauce over pork and marinade.
Grill for 6-8 minutes per side until pork reaches internal teperture of 145° F
Serve with extra sauce and my Grilled Potaoe Packets.
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- 2-3 lb Pork Tenderloin
- 1/2 cup red wine vinegar
- 4 cloves garlic
- 1 shallot or half a red onion
- 2 tsp sea salt
- 1 tsp cumin
- 2 cups cilantro leaves
- 1 1/2 cups Italian flat leaf parsley leaves
- 1/2 cup basil leaves optional
- 1/3 cup fresh oregano or 1 tbsp dried
- 1 tsp red pepper flakes optional
- 3/4 cup olive oil
- Butterfly the pork tenderloin and set aside.
- To make Chimichurri sauce place all ingredients except oil in food processor.
- Process for 1 minute.
- Slowly add oil while processor is running.
- Process until oil is emulsified.
- Set aside 2/3 cups Chimichurri sauce
- Cover remaining sauce and refrigerate until ready to serve.
- Rub 2/3 cups sauce all over both sides of pork tenderloin. Place pork in shallow bowl or gallon plastic bag and marinade in refrigerator for at least 2 hours or overnight.
- Heat grill on high and remove pork tenderloin from marinade.
- Grill on high 6-8 minutes per side until internal temperature reaches 145°F.
- Let pork rest for five minutes.
- Slice and serve with reserved Chimichurri sauce.
Prep time does not include marinating time for pork.
First published by Quinn Caudill for dadwhats4dinner.com © August 2015
I also will be bringing my Grilled Argentinian Pork Tenderloin to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.