Grilled Pork Tenderloin with Chimichurri Sauce

This recipe for Grilled Pork Tenderloin with Chimichurri Sauce is the tastiest and most economical meal you will make!  A smoky-sweet rub ensures this tenderloin will come off the grill with a gorgeous crust.  Top it with a savory chimichurri sauce and life couldn’t get better!

I didn’t realize that pork tenderloin was so reasonably priced.  I recently went to Sam’s Club and there was a 2 & 1/2 pound package of tenderloin for $8.  Seriously??  So,  dinner for two costs about $5.  It’s very hard to beat that, especially with such a delicious, healthy meal.

A delicious rub of brown sugar, paprika, garlic powder, salt and freshly cracked black pepper is the key to this recipe.  Combine all of the spices and then rub it all over the tenderloin.

I love to grill the tenderloin but feel free to sear and pop it in the oven.  Either way, it only takes about 20 minutes to cook.  

The searing or grilling will caramelize the brown sugar in the rub and create a crunchy crust on the exterior of the tenderloin.

The Chimichurri sauce is the perfect accompaniment to the tenderloin.  The pork doesn’t need a sauce because it’s so tasty on it’s own, but the Chimichurri is so tangy and garlicky that you won’t want to miss it!   

Place the shallot, parsley, oregano, and garlic in the food processor and pulse it until you have a chunky paste but don’t let it get too pulverized.  This is a rustic sauce and you want to see all the components.

The liquids get stirred in:  extra-virgin olive oil and red wine vinegar.  Finally stir in the red pepper flakes.  That’s all there is to making this bright, flavor-forward sauce!

All that’s needed now is to slice the tenderloin, top it with the mouth-watering Chimichurri sauce and serve it.


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Grilled Pork Tenderloin with Chimichurri Sauce

Makes: 10 servings

Prep Time: 10 minutes

Grill Time: 20 minutes

Total Time: 30 minutes



  • 2 & 1/2 pounds pork tenderloin, fat trimmed
  • 1 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp paprika
  • 2 tsp freshly cracked black pepper
  • 1 tbsp garlic powder

Chimichurri Sauce


In a bowl whisk together the brown sugar, salt, paprika, pepper and garlic powder.

Rub the tenderloin with the seasoning until evenly coated.

To cook the tenderloin in the oven:

Preheat oven to 400°F, with the rack in the middle. In a large oven-proof or cast iron skillet, heat 1-2 tablespoons oil over medium heat. Add the tenderloin to the pan and cook until it is evenly browned on all sides (5-6 minutes).

Place the pan in the preheated oven and bake for 15 more minutes, flipping the meat once halfway through. Bake until the internal temperature reads 145° F.

Transfer the pork to a cutting board and let it rest for at least three minutes. Slice and serve.

To cook the tenderloin on the grill:

Heat grill or grill pan to medium-high heat. Brush the grates with a little oil. Grill the pork, turning occasionally with tongs, until lightly charred on all sides and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about 20 minutes. (For larger tenderloins, bake in a 400°F oven for 15 to 25 minutes more, until a thermometer inserted into the thickest part of the tenderloin reads 145°F.)

Transfer the pork to a cutting board and let it rest for at least three minutes.

Slice and serve with Chimichurri Sauce.

Recipe from The Modern Proper


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