Grilled Pork with Spicy Chimichurri Sauce




Man it's so crazy how fast the weekends go by - it always seems like it's Sunday night again, time to get ready for another week. This weekend, Michael and I went to Morganton and ran a race with my parents (Michael's first 5K ever and he got 2nd place in his age group!) then headed up to Blowing Rock to see his parents for a night. It's so pretty up there & perfect weather! I'm already ready to go back.



Anyways, this pork tenderloin is hands-down the best I've ever had. I've been wanting to try chimichurri sauce for a while & finally got around to it. It sure uses a lot of garlic, cilantro and parsley! It tastes delicious though. We got the recipe from Our Best Bites - a great food blog Michael recently discovered. As a heads up, you need to marinate it for an hour & you also need a meat thermometer to make sure the pork gets nice and done. We grilled up some corn and red pepper to go along with the pork. If you've never had chimichurri, I highly recommend it. You could probably serve it with any meat. Enjoy!

Ingredients

  • 2-3 lb pork tenderloin (2 small-med pork loins)
  • 1 1/2 cup chopped parsley
  • 1 1/2 cup chopped cilantro
  • 4 tsp dried oregano leaves
  • 2 tbsp fresh lime juice
  • 1 tbsp red wine vinegar
  • 3 tbsp chopped garlic (6-7 cloves)
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1/2 cup extra virgin olive oil

Directions

  1. Place pork tenderloins in a ziplock bag and set aside.
  2. Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped. Remove mixture and place in a bowl. Add red pepper flakes and then stir in olive oil by hand.
  3. Remove 1/2-3/4 cup chimichurri (the herb mixture you just made) and place in bag with pork tenderloins. You just need enough to coat them well. Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat. Seal bag and set aside to marinade for about an hour or longer if you need to. Place plastic wrap over the remaining chimichurri and set aside until ready to serve.
  4. When ready to cook, preheat grill. Remove tenderloins from bag and let excess marinade drip off. Place on grill and cook for about 5-8 minutes before flipping to the other side.
  5. You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.
  6. Remove from grill and let stand 5 minutes before cutting. Slice, and serve with remaining chimichurri drizzled on top.

30 comments:

Sig said...

Wow, congrats on the race! Love chimichuri and that pork looks perfectly cooked.

♥peachkins♥ said...

juicy looking grilled pork...Congrats!

Erica said...

Congrats on the race! The dinner looks fabulous- especially those grilled veggies.. mmm corn :) I never want summer to end!

Rose said...

Outstanding! We just did a pork tenderloin that looks just like this (go figure, right?) with homemade pesto. Beautifully done! The chimichurri looks great. Congrats to you both on the 5K and to Michael for placing so high!

Kerstin said...

My hubby would love this and it looks perfect for company! Congrats on your race too!

Karine said...

I have seen many chimichurri sauce over the over... I should give it a try, it sounds delicious!

Congrats for your race!

girlichef said...

Sounds delicious...I've been wanting to try Chimichurri sauce. Great job on the race :D

Grace said...

mmm…chimichurried pork sounds wonderful, but you know what i want even more? an ear or twelve of grilled corn. :)

HannahBanana aka Amanda said...

I just might get that diamond necklace I've been hinting at if I serve the hubby this! haha...great recipe and photos!

Mary said...

What a terrific looking meal. As an aside, years ago Bob and I use to eat at a place called the Cafe Rosalin in Blowing Rock. It was an all you can eat, family style restaurant. I had my first greens ever there. Congratulations on the run. Have a great day.

lisaiscooking said...

The chimichurri sounds so good! I love the bold flavor.

doggybloggy said...

now THIS is a good looking chimichurri - bright and colorful and chock full of flavor - and I have to say those are the cutest trophies too!

Conor @ HoldtheBeef said...

Yep, will be making this for sure, it just looks too fresh and tasty not to.

It's been a week of "ch-" learning for me. First I learnt what "chakalaka" is, and now you've taught me chimichurri!

Leslie said...

mmm.I had pork tenderlion tonight! YUM
Love this version

Velva said...

I keep seeing all these great recipes for chimichurri. I need to get on the stick and make this great sauce.

Congratulations to Michael for winning 2nd place in the 5k run!

Esi said...

Yum, I love grilled pork!

Teanna said...

Chimichurri is my FAVORITE steak topper. Seriously. Must be great on pork!

Superchef said...

looks absolutely delicious and congrats on the race!

The Duo Dishes said...

Yay for chimichurri! You can put it on anything.

burpandslurp said...

I'm sensing it's race season with all the bloggers racing their ass off! Hee hee! CONGRATULATIONS!! Both on the race AND the amazing dish once again! You never fail to impress me!

Heavenly Housewife said...

Can you believe I've never had chimichurri? I've got to try it one of these days! Looks fantastic.

Juliana said...

Oh! Your pork tenderloin looks fantastic, love the chimichurri sauce on it...and congratulations on the race :-)

Amanda said...

WOW - that looks phenomenal!!

Jennie said...

This looks sooo good! Great pic's!

Hornsfan said...

Delicious looking pork and chimichurri! Congrats on the race, sounds like it was a success :)

{kiss my spatula} said...

my goodness - this looks just fabulous!

Daziano said...

That looks good! And you got an Argentinian touch with that chimichurri!!!

Jackie at PhamFatale.com said...

Thanks so much for sharing. I usually buy chimichurri jars now that I have the recipe I'll start making my own. Everything looks so tasty!

My Little Space said...

Sounds like a lot of fun and congrats on the run! Your recipe sounds wonderful and it looks so yummy as well. Do you mind I give it a bite!?

A Year on the Grill said...

a beautiful thing, and corn on the grill is becoming my every other night meal accent. An excellent post

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