Grilled Pork with Chimichurri Sauce
Juicy grilled pork paired with bright, garlicky chimichurri sauce creates a simple meal packed with smoky, fresh flavor.
Servings: 4 - 6 servings
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.
Dry meat browns better on the grill and develops a better crust.
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
Rotate the meat halfway through cooking for better grill marks.
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.
Serve extra sauce on the side because people will absolutely start hunting for more with bread, potatoes, forks, fingers... whatever tools remain available. 🍽️
Notes
Delicious.