This Grilled Pork Tenderloin with Chimichurri is all about robust flavor, juicy texture, and a fresh, zesty sauce that pulls it all together. It’s the kind of dish that’s easy enough for a weeknight, yet impressive enough for company.

❤️ Why You’ll Love This Grilled Pork Tenderloin Chimichurri

• Pork tenderloin grilled until tender and juicy
• Topped with an easy homemade Chimichurri Sauce
• Vibrant tangy flavors with fresh herbs and lime
• Quick and easy to make in just 30 minutes
• Great last minute dinner

This recipe for Grilled Pork Tenderloin with Chimichurri always turns out perfect and couldn’t be easier to make. The pork stays juicy with just the right amount of char, and that bright chimichurri sauce gives it a bold, fresh finish. I love how it turns a simple cut of meat into something that tastes like it came off a restaurant menu.

You can throw this together with pantry spices and a handful of herbs, which makes it perfect for busy nights or last-minute grilling plans. The garlic, lime, and fresh parsley in the chimichurri balance the richness of the pork in the best way. It’s one of those recipes that will make you look like a grill master, with just a few easy steps.

If you have extra sauce leftover, you should also try my Grilled Skirt Steak Chimichurri.

🛒 Ingredients for Grilled Pork Tenderloin with Chimichurri

• Pork tenderloin
• Chimichurri Sauce
• Olive oil
• Dried oregano
• Garlic salt
• Ground black pepper

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Outdoor grill or grill pan
• Mixing bowl
• Whisk
• Meat thermometer

🔪 How to Make Grilled Pork Tenderloin with Chimichurri

Prepare the Chimichurri Sauce per the instructions and set it aside to allow the flavors to meld.

Preheat your outdoor grill or grill pan.

Dry the pork tenderloin and rub the olive oil on all sides,, then sprinkle the dried oregano, garlic salt and ground black pepper on all sides.

Grill for several minutes on both sides until the pork reaches an internal temperature of at least 145°F, when checked with a meat thermometer.

Tent the pork with aluminum foil and let it rest for 10 minutes before slicing.

Slice the pork and spoon the chimichurri sauce over the top and serve with the remaining sauce on the side.

☑️ Storage Instructions

Fridge: You can store leftover pork in an airtight container for up to 3 days. Keep any leftover chimichurri in a jar in the fridge for up to 5 days.

Freezer: Chimichurri can also be frozen in ice cube trays, then transferred to a freezer bag until you’re ready to thaw and use. For the sliced pork transfer it to a zip-top bag and freeze for up to 2 months.

🍴 What to Serve with Grilled Pork Tenderloin

If you’re looking for a Keto side dish to serve with grilled pork chimichurri, here are a few great options:

• Antipasto Salad
• Grilled Broccolini
• Cilantro Lime Cauliflower Rice
• Shredded Brussels Sprouts
• Creamed Spinach
• Green Beans Almondine

💡 Tips

• Pat the pork dry before seasoning to help it sear properly and develop a crust.
• Use a meat thermometer to avoid overcooking. Pull it off the grill at 145°F.
• Let it rest! That 10-minute rest keeps all the juices from running out.
• Preheat the grill thoroughly before adding the pork for even cooking.
• If using a grill pan, heat it until it’s almost smoking before placing the pork on.
• Keep the lid down while grilling to trap heat and create that perfect sear.

🔄 Substitutions and Additions

• Spice: Add a pinch of red pepper flakes to the chimichurri for extra heat.

• Vinegar: Swap lime juice with red wine vinegar for a tangier chimichurri.

• Protein: Try it with grilled chicken or steak if you’re not in a pork mood.

• Veggies: Serve it over cauliflower rice or zucchini noodles for a low-carb meal.

• Sauce: For a shortcut, use store-bought chimichurri, but homemade always tastes better.

• Sandwiches: Slice leftovers thin and layer them into sandwiches, using your favorite low-carb bread, with extra sauce.

Why is My Pork Tenderloin Dry?

It was likely overcooked. Use a meat thermometer and pull it at exactly 145°F, then let it rest.

Can I Grill This Ahead of Time?

Yes, but it’s best fresh off the grill. If needed, reheat gently to avoid drying it out.

What if I Don’t Have a Grill?

Use a grill pan on the stovetop or roast it in the oven at 425°F until it hits 145°F.

Is Chimichurri Supposed to be Thick or Runny?

It’s somewhere in between; loose enough to spoon but thick with chopped herbs and garlic.

Why Does the Chimichurri Taste Bitter?

If should not taste bitter. If it does, it could be mean your olive oil has gone bad or that you are over-blending the herbs. Stick with super fresh olive oil and only give the herbs a rough chop for the best flavor.

🍽️ More Grilled Recipes

• Thai Red Curry Coconut Grilled Chicken
• Grilled Shrimp Salad with Apricot Vinaigrette
• Asian Grilled Chicken with Peanut Ginger Slaw
• Lime Cilantro Grilled Shrimp Skewers
• Grilled Chicken with Rosemary Citrus Glaze
• Grilled Lemon Chicken Pesto over Zoodles
• Asian Grilled Chicken Salad