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Argentinian Pork Tenderloin with Chimichurri Sauce

Super easy Grilled Argentinian Pork Tenderloin served with chimichurri sauce bursting with fresh flavors!
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Quinn Caudill

Ingredients

  • 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

Instructions

  1. Butterfly the pork tenderloin and set aside.
  2. To make Chimichurri sauce place all ingredients except oil in food processor.
  3. Process for 1 minute.
  4. Slowly add oil while processor is running.
  5. Process until oil is emulsified.
  6. Set aside 2/3 cups Chimichurri sauce
  7. Cover remaining sauce and refrigerate until ready to serve.
  8. 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.
  9. Heat grill on high and remove pork tenderloin from marinade.
  10. Grill on high 6-8 minutes per side until internal temperature reaches 145°F.
  11. Let pork rest for five minutes.
  12. Slice and serve with reserved Chimichurri sauce.

Recipe Notes

Prep time does not include marinating time for pork.

First published by Quinn Caudill for dadwhats4dinner.com © August 2015