Grilled Pork with Chimichurri Sauce

Grilled Pork Tenderloin with Chimichurri Sauce

Savor the succulent delight of grilled pork tenderloin elevated by a vibrant chimichurri sauce in this culinary masterpiece. Tender, juicy pork tenderloin, meticulously grilled to perfection, promises a symphony of flavors with each savory bite. The exterior boasts a tantalizing char that seals in the meat's natural juices, while the interior remains tender and moist.

Complementing this culinary marvel is the chimichurri sauce, a verdant fusion of fresh parsley, garlic, and tangy vinegar harmonized with a hint of red pepper flakes for a gentle kick. This herbaceous condiment enhances the pork's robust flavor and adds a refreshing contrast that tantalizes the taste buds.

As you slice through the pork, the aroma of smoky grilled meat mingles with the zesty herbaceousness of the chimichurri, creating a sensory experience that captivates from the first glance to the last bite. Each element of this dish is crafted to perfection, ensuring a balance of textures and flavors that leave a lasting impression.

Whether enjoyed as a centerpiece for an elegant dinner or a casual gathering with loved ones, this grilled pork tenderloin with chimichurri sauce promises to elevate any occasion with its culinary finesse and undeniable appeal.

Chimichurri Sauce

Chimichurri sauce, a vibrant and herbaceous condiment originating from Argentina, captivates with its fresh and zesty flavors. A verdant green mixture, it stars finely chopped parsley as its base, offering a refreshing and herbaceous aroma. Garlic, finely minced or crushed, infuses the sauce with a pungent kick that balances beautifully with the parsley's brightness.

Distinctive vinegars like red wine vinegar or white vinegar add a tangy acidity that cuts through the richness of grilled meats, making chimichurri an ideal complement to various dishes. A touch of red pepper flakes or fresh chili peppers lends a gentle heat, enhancing the sauce's complexity without overpowering its herbal notes.

The sauce's texture is typically achieved by combining these ingredients with olive oil, creating a smooth yet slightly chunky consistency that adheres well to grilled meats or vegetables. Its versatility extends beyond grilled meats, as it can also elevate sandwiches, roasted potatoes, or even seafood dishes with its invigorating flavor profile.

Chimichurri sauce is not just a condiment but a celebration of fresh ingredients and culinary tradition, embodying a perfect balance of flavors that excites the palate and enhances any dish with its South American flair.

Chimichurri Sauce History

Chimichurri sauce has a rich history and is an integral part of Argentina's culinary heritage. The exact origins of chimichurri are somewhat debated, but it is widely believed to have been influenced by the culinary traditions of the gauchos, Argentine cowboys who roamed the pampas (grassy plains).

One popular theory suggests that the name "chimichurri" derives from the Basque language spoken by immigrants who settled in Argentina in the 19th century. It is said to be a corruption of the Basque word "tximitxurri," which means a mixture of several things in no particular order. This reflects the sauce's diverse ingredients and the casual way it can be prepared.

Traditionally, chimichurri sauce is made with finely chopped parsley, garlic, olive oil, and vinegar, seasoned with salt and pepper, and often includes additional herbs or spices like oregano and red pepper flakes. It was originally used as a marinade and sauce for grilled meats, particularly beef, providing a bright, tangy contrast to the richness of the meat.

Over time, chimichurri has evolved into a versatile condiment enjoyed not only in Argentina but also throughout South America and beyond. Its fresh flavors and simplicity have made it a favorite accompaniment to various grilled dishes, and its popularity continues to grow globally as a beloved flavor enhancer in modern cuisine.

Basting the Pork

The recipe says to brush the Chimichurri sauce on the pork pieces just before grilling. I tried that, and next time, I will make a batch of sauce, reserve ¼ of it to serve on the side, and then add the rest to a shallow cooking pan big enough to hold the skewers.

This way, I can put the skewered pork right into the sauce and baste it with less mess. I'll use whatever is left in the pan to baste the pork while grilling. Doing it their way, I lost a lot of the sauce down into the grill and didn't think the coverage was as good as it could be.

Warning - Incredible Flavor BUT You Better Love Garlic

Remember, the reserved Chimichurri sauce isn't cooked, so the garlic is raw. It tastes great when you're eating it, but there's a good chance you'll smell of garlic the next day, even after a shower.

I walked into my gym, and my trainer told me I smelled garlic. It was even worse after I started working out. I know, MITN (more information than needed)

📖 Recipe

Print Recipe

Grilled Pork with Chimichurri Sauce

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Servings: 4 - 6 servings

Ingredients

For the Chimichurri Sauce

• 2 tablespoons garlic I used about 5 - 6 cloves
• 2 cups fresh parsley leaves be sure to wash it well, my fresh parsley had a lot of sand in it.
• ½ teaspoon freshly ground pepper
• ½ teaspoon dried red pepper flakes
• salt to taste
• ½ cup olive oil
• ¼ cup white wine vinegar
• 2 tablespoons water

For the Pork

• 2 pork tenderloins
• bacon strips enough to wrap each chunk of pork tenderloin

Instructions

• For the Chimichurri Sauce
• I started with the garlic and processed it with a few pulses until it was minced then added the washed parsley and processed it with a few more pulses.
• Add the oil, vinegar, water and seasonings, pulse until you have a well-blended, smooth consistency.
• Transfer ¼ of it to a separate bowl to serve on the side. The rest can be used right away to baste the pork or refrigerated until later.
• For the Pork
• Preheat your grill to medium heat.
• Trim off any excess fat and silverskin. I cut off the narrow tips at the ends and cooked them separately without the Chimichurri sauce for my youngest daughter. Cut the remaining tenderloin into 2-inch thick fillets.
• Wrap each pork filet with a piece of bacon. You can overlap the bacon by an inch but no more. Trim off any excess.
• Skewer 3 or 4 fillets being sure to leave room in between them. Don't make my mistake by putting to many on one skewer. For stability, stick a second skewer through the meat.
• Repeat until all the fillets are skewered.
• You can brush the pork with the Chimichurri sauce or try my sauce in a pan technique as described above. Just be sure there is some extra to apply when cooking.
• Grill the skewers of meat with the grill cover on for about 4 minutes per side. Four sides means a total of about 16 minutes.

  You are looking for an internal temperature of about 145º F. Remember, each time you turn the meat, baste with some of the Chimichurri sauce.
• When done, remove and serve.

Notes

Delicious.

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