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Grilled Pork Tenderloin Chimichurri

alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Intermediate
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Servings:
3 Servings

Garlic lovers, this recipe is for you—roasted garlic and herb pork tenderloin filets marinated in chimichurri sauce and grilled to perfectio View More expand_more

Garlic lovers, this recipe is for you—roasted garlic and herb pork tenderloin filets marinated in chimichurri sauce and grilled to perfection, then sliced and served with more zesty, garlicky chimichurri. So delicious, there’s no shame asking for seconds!

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Grilled Pork Tenderloin Chimichurri
alarm
Total Time:
1 hr 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
3 Servings

Ingredients


Product ImageRoasted Garlic & Herb Marinated Fresh Pork Tenderloin
  • 2 12 Ounce Smithfield® Roasted Garlic & Herb Marinated Fresh Pork Loin Filets2
  • 2/3 Cup Water2/3 Cup
  • 1 Cup Flat-Leaf Parsley Leaves, Lightly Packed1 Cup
  • 4 Cloves Garlic, Peeled And Coarsely Chopped4 Cloves
  • Kosher Salt
  • To Taste Pepper To Taste
  • 1/3 Cup White Vinegar1/3 Cup

Instructions


  1. For chimichurri, place 1 cup parsley, the garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in food processor container. Cover and process with on/off turns just until finely chopped. Add the vinegar and process to combine. Slowly add oil and water in a thin stream with the machine running. If necessary, adjust flavor by adding more salt and/or pepper (chimichurri should be a highly seasoned mixture).

  2. Place pork tenderloins in large, resealable plastic bag. Pour half (about 1/2 cup) chimichurri over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 30-60 minutes, turning bag occasionally. Transfer remaining chimichurri to a serving bowl.

  3. Prepare a medium-hot fire in grill. Brush grill rack with oil. Remove pork from marinade; discarding marinade in bag. Place tenderloins diagonally on bars of the hot grill rack. Grill tenderloins, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145°F, turning every 3-4 minutes with tongs.

  4. Transfer pork tenderloins to cutting board. Loosely cover with foil; let rest for 5 minutes.

  5. To serve, cut pork tenderloins into thin slices; arrange on dinner plates. Stir “remaining” or “set aside” chimichurri; spoon over pork. If desired, garnish with parsley sprigs.

For the Love of Meat

Ingredients


  • 2 12 Ounce Smithfield® Roasted Garlic & Herb Marinated Fresh Pork Loin Filets2
  • 2/3 Cup Water2/3 Cup
  • 1 Cup Flat-Leaf Parsley Leaves, Lightly Packed1 Cup
  • 4 Cloves Garlic, Peeled And Coarsely Chopped4 Cloves
  • Kosher Salt
  • To Taste Pepper To Taste
  • 1/3 Cup White Vinegar1/3 Cup

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