Fast Answer
Grilled pork with chimichurri sauce works because smoky, juicy pork pairs perfectly with a bright herb sauce made from parsley, garlic, olive oil, and vinegar. Grill the pork over medium-high heat, avoid overcooking it, and spoon the chimichurri on just before serving for the freshest flavor.
The Secret to Better Grilled Pork? Chimichurri Sauce
Grilled pork with chimichurri sauce is one of the easiest ways to turn simple pork chops or tenderloin into a bold, restaurant-quality meal. The smoky char from the grill pairs beautifully with the fresh parsley, garlic, olive oil, and vinegar in the sauce. Best of all, this recipe teaches an important cooking lesson: rich meats need balance. Chimichurri brings brightness, acidity, and freshness that make grilled pork taste bigger, lighter, and more interesting.
Start Here
- Choose the right cut: Pork tenderloin stays lean and tender, while thick pork chops give you more char and texture.
- Season early: Salt the pork at least 30 minutes before grilling for better flavor and juicier meat.
- Make the chimichurri first: The sauce tastes better after sitting for 15 to 20 minutes.
- Don’t overcook the pork: Pull it from the grill around 140–145°F and let it rest before slicing.
- Use chimichurri as a finishing sauce: Spoon it over the pork after grilling to keep the herbs bright and fresh.
Why This Recipe Works
- Smoke meets freshness: Grilled pork develops rich, savory flavor while chimichurri adds brightness and acidity.
- The sauce balances the meat: Garlic, herbs, and vinegar cut through the richness so the dish never feels heavy.
- Simple ingredients do the work: You don’t need complicated marinades or long cooking times.
- High heat creates flavor fast: A hot grill adds char and caramelization without drying out the pork.
- The recipe teaches contrast: Great cooking often comes from balancing rich, smoky, salty, and acidic flavors together.
Grilled Pork with Chimichurri Sauce
Equipment
- grill - gas or charcoal
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
- Prepare the Chimichurri
- Finely chop the parsley and garlic, then combine with olive oil, red wine vinegar, oregano, red pepper flakes, salt, and black pepper.
- Let the sauce sit for at least 15 minutes before serving so the flavors blend together.
- Season the Pork
- Pat the pork dry with paper towels and season generously with salt and pepper.
Preheat the Grill
- Preheat the grill to medium-high heat and clean the grates well. Lightly oil the grates lightly to help prevent sticking.
Grill the Pork
- Place the pork over direct heat and grill until nicely browned on both sides.
- Cook until the internal temperature reaches 145°F.Pork tenderloin: about 12 to 16 minutes total Thick pork chops: about 4 to 6 minutes per side
Rest the Pork
- Transfer the pork to a cutting board and let it rest for 5 minutes. Resting keeps the juices in the meat rather than flooding the plate.
Slice & Serve
- Slice the pork against the grain and spoon chimichurri sauce over the top just before serving.
Notes
What Most Cooks Get Wrong
- Overcooking the pork: Pork dries out quickly once it climbs too far past 145°F.
- Using cold meat straight from the fridge: Let the pork sit out for 20 to 30 minutes before grilling for more even cooking.
- Burning the herbs: Don’t brush chimichurri on during grilling. Fresh herbs scorch fast over direct heat.
- Skipping the resting time: Resting keeps juices inside the meat instead of running onto the cutting board.
- Under-seasoning: Pork needs salt to bring out its natural flavor.
Quick Fixes & Pro Tips
- Too acidic? Add a little more olive oil to soften the vinegar bite.
- Too thick? Stir in a splash of olive oil or warm water.
- No parsley? Mix parsley with cilantro or oregano for deeper flavor.
- Want more crust? Pat the pork dry before grilling so it sears instead of steams.
- Using pork chops? Choose chops at least 1 inch thick for juicier results.
- Want extra smoke? Add wood chips or cook over charcoal instead of gas.
What You Can Serve With This
- Grilled vegetables: Zucchini, peppers, onions, and asparagus pair beautifully with chimichurri.
- Roasted potatoes: Crispy potatoes soak up the extra sauce.
- Rice or couscous: Neutral sides balance the bold flavors.
- Fresh salad: A tomato or arugula salad keeps the meal bright and light.
- Wine pairing: Try Malbec, Cabernet Franc, Syrah, or a crisp Sauvignon Blanc.
- Bread: Crusty bread is perfect for chasing every last drop of chimichurri around the plate.
Storage & Make-Ahead
Store leftover pork in an airtight container in the refrigerator for up to 3 days. Store the chimichurri separately for the best flavor and color. The chimichurri sauce can be made up to 2 days ahead. In fact, it often tastes better after a few hours as the flavors mingle together like a backyard cookout playlist finally finding its groove. Bring the sauce to room temperature before serving.
How Chimichurri Balances Grilled Pork
- Parsley keeps it fresh: The bright herbal flavor cuts through the richness of grilled pork.
- Garlic adds punch: Raw garlic gives the sauce boldness and depth without needing heavy ingredients.
- Vinegar wakes everything up: The acidity balances smoky, fatty flavors and keeps the dish from tasting heavy.
- Olive oil ties it together: Oil smooths out the sharp ingredients and helps the sauce coat the meat evenly.
- Heat adds contrast: Red pepper flakes bring gentle warmth without overpowering the herbs.
- It’s more than a sauce: Chimichurri works as a finishing sauce, marinade, dip, or sandwich spread.
A Little Chimichurri History
- Born in Argentina: Chimichurri is closely tied to Argentina’s grilling culture and was traditionally served with fire-cooked meats.
- Gaucho roots: Argentine cowboys, known as gauchos, likely helped popularize the sauce across the pampas.
- The name is debated: One theory connects “chimichurri” to the Basque word tximitxurri, meaning a mix of different things.
- Simple but powerful: Parsley, garlic, oil, and vinegar created a bright contrast to rich grilled meats long before “flavor balance” became a cooking buzzword.
- Now used everywhere: Chimichurri has expanded beyond beef and is now popular with pork, chicken, seafood, vegetables, and sandwiches.
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)
FAQ
Can I use pork chops instead of pork tenderloin?
Yes. Thick-cut pork chops work especially well because they develop a great crust while staying juicy inside.
What temperature should grilled pork be?
Cook pork to 145°F, then let it rest for 5 minutes before slicing.
Can I make chimichurri ahead of time?
Absolutely. Chimichurri tastes even better after sitting for 15 minutes to several hours.
Can I use dried herbs in chimichurri?
Fresh herbs are strongly recommended. Dried parsley won’t give the same bright flavor or texture.
Is chimichurri spicy?
Traditional chimichurri has mild heat from red pepper flakes, but you can easily adjust the spice level.
Should I marinate the pork?
You can, but you don’t need to. Proper seasoning and good grilling technique matter more here.
Can I cook this indoors?
Yes. Use a grill pan or cast iron skillet over medium-high heat.
What’s the best pork cut for beginners?
Pork tenderloin is forgiving and cooks quickly, making it a great choice for newer cooks.
Why does my pork stick to the grill?
Usually the grill grates weren’t hot enough or clean enough before cooking.
8 Responses
This sounds like a wonderful recipe. I can’t wait to try it!
I just read the same recipe article that you reference… I’m glad that I found your basting technique and thoughts… I’ll be preparing this recipe tomorrow night… can’t wait…
please… the sweet potato recipe, too! this all looks incredible.
Huge success… the grilled pork was great – just be sure not to let it overcook or it will get dry… the sweet potatoes were a huge hit as well… you have to include them, the sweetness countered the garlic on the pork. Yum Yum!!
This is exactly what I expected to find out after reading the title Grilled Pork with Chimichurri Sauce. Thanks for informative article
[…] Scene One: Last weekend we tried a new recipe sourced from another food blogger, the Reluctant Gourmet. His posts containing recipes for Grilled Pork with Chimichurri Sauce and Mashed Sweet Potatoes with Banana and Pineapple had my mouth watering and my hand writing the grocery list. Chimichurri sauce sounded familiar to me, but I’ve definitely never made it. It is apparently a common condiment in Argentina, used to marinate and dress grilled meats and sausages. The RG post describes something about Argentinian families always having it on the table, and when they run out, someone jumps up and makes more, because apparently they just can’t be at the table without it. […]
Try substituting Cilantro for Parsley, awesome!!
We still love this recipe and get requests to make it for freinds and family. Thanks for posting. I just made my shopping list without needing the magazine from home.
Oh! And we use silicone bands to hold the bacon in place and skip the skewers. It’s much easier to move the meat to the appropriate spots on the grill.