| Level: | Easy |
| Total: | 58 min |
| Prep: | 15 min |
| Inactive: | 35 min |
| Cook: | 8 min |
| Yield: | 4 to 8 servings |
Ingredients
- 6 garlic cloves, peeled and minced
- 2 jalapenos, seeded and minced
- 1/4 cup red wine vinegar
- About 1/2 cup finely chopped fresh flat-leaf parsley
- About 1/2 cup finely chopped fresh oregano leaves
- 3 limes, juiced
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon whole black peppercorns
- 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
- Lime juice, for drizzling
- Parsley sprigs, for garnish
Instructions
- Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
- Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
- Preheat an outdoor charcoal grill or oven broiler to high.
- Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 554 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 1 g |
| Protein | 31 g |
| Cholesterol | 93 mg |
| Sodium | 586 mg |
Reviews
This was very good! We all loved the flavor and how tender it was. Will definitely make again ( but will likely double it to have some leftovers.) Served with rice pilaf, and baby carrots. Thank you Chef!
Just not yet. I am afraid to try this. I am going to use the sauce as a condiment for roasted pork sandwiches in which I used about six cloves of garlic and a bunch of parsley already for the rub. You really want me to juice three whole limes, use whole back peppers, six cloves of garlic, and two jalapenos? Do you have a taste bud deficiency or what? I understand now that the black peppercorn will be crushed in the blender, but I don’t know how necessary that is since I do have a grinder. How about if I just use the juice of one lime, a little bit of chili powder or crushed red pepper, salt and freshly grounded coarse black pepper, and three cloves of garlic with the olive oil, fresh parsley, and fresh oregano? I think I will try that. I’ll have an extra lime just in case if I feel I need to give it a squirt before I put the top of the bun on. But I will give you five stars with the presumption that I will like it.
Used half parsley & half cilantro because that’s what I had on hand. Broiled tenderloin instead of grilling. Took about 15 minutes. Was tasty the first night, but leftovers were even better the next day.
After marinating for 4-hours, (turning once) I used my Air Fryer 0n 400 for 20 mins. turning once. I saved a cup of sauce…delicious! Used 4-garlic cloves (grated), a pinch of sugar, parsley, cilantro, and 2-tsp dried oregano. Mixed using my stick blender.
Outstanding pork tenderloin! Cooked it on my gas BBQ and it came out perfect, tender and juicy.
Yummy! Will definitely make again. I read alot of the comments before cooking. Best to make Chimichuri in food processor – that was great tip! And as someone suggested, I did add one t of sugar. As a side, I mixed some of the chimichuri with cooked rice, corn, store bought pico de gallo (chopped tomatoes, onions, cilantro). Served warm with the pork. Plated. As suggested in the recipe, a drizzle of the sauce, some lime juice, parsley and another sprinkle of salt and pepper over all. Perfection!
Amazing!
Overall the recipe was fine but try to give a disclaimer to watch the video first as the instructions do not have the side chef’s notes that are integral to the recipe. I LOVE garlic period and for me 6 cloves was overwhelming. I wish I watched Tyler’s video that he just chucked everything in a blender unlike me who followed the recipe and hand-minced the 6 cloves and 2 seeded jalapeños! Would have saved me tons of prep time. The chimichurri needed salt period.
The meat was flavorful and tender but I had to modify and roast it in a 500 degree oven and that too added time. Doing it again I would make some modifications but overall lovely!
This chimichurri is better than any other! The pork is perfect every time!
Amazing!!