The Best Pork Tenderloin with Chimichurri Sauce Recipe


Ingredients for Pork Tenderloin with Chimichurri Sauce

  • 2 or 3 pork tenderloins, cleaned with silver skin removed
  • ¼ cup of your favourite steak spice or rub.


How to Marinate Pork Tenderloin:

  1. Using a washable plastic cutting board, sprinkle your steak spice or rub in a wide row. Roll your pork loins back and forth over the rub so that they’re evenly coated.
  2. Wrap your loins in plastic wrap or some sort or re-sealable plastic bag and allow the pork tenderloins to marinate in the spices for up to 24 hours.


How to grill or barbecue the Pork Tenderloin:

  1. Set your barbecue so that one side is on high, and the other side is on a medium-low heat.
  2. Sear your loins on the hot side all around until you get nice grill marks. Turn the high side off and transfer the loins to the lower heat side until your thermometer reaches your desired cooking. (145° for medium, 160° for well done.)


How to make Chimichurri Sauce:

Chimichurri Sauce Ingredients

1 large bunch of fresh flat leaf parsley, washed and patted dry
4 cloves of garlic, peeled
¼ cup of onions, or shallots, peel removed and quartered
¼ cup of distilled white vinegar or more to taste
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil


Steps To Make Chimichurri Sauce

  1. Tear the parsley by hand so that it fits in a bar blender. Add the onion, vinegar, salt, oregano, pepper flakes, and black pepper and process in brief bursts in order to get the ingredients blending.
  2. Add the oil in a thin stream through the top. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste. Makes 2 cups.

Serve underneath your sliced tenderloins.


Wine Pairings for Pork Tenderloin with Chimichurri Sauce

This delicious Argentine dish pairs beautifully with: Sauvignon Blanc.

New Zealand sauvignon blanc matches the fresh herbal flavours of the sauce, especially bell pepper!

A Sauvignon Blanc We Recommend:Rapaura Springs 2017 Sauvignon Blanc


If you’re more a red wine lover, pair Pork Tendorloin with Chimcurri with a young Tempranillo because it’s also fresh, light and fruity to balance any spice in the sauce.

A Tempranillo We Recommend:Bodegas LAN Rioja Crianza


Want more delicious dishes to pair with your wine? Check out more of our food & wine recipes: