Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri
If you’re growing herbs this season, this recipe is the perfect excuse to clip a little of everything and turn it into something unforgettable. This grilled pork tenderloin soaks up a garlicky rosemary-thyme marinade before it hits the flames, then gets crowned with a garden-fresh mint chimichurri that’s bright, bold, and full of summer.
It’s the kind of centerpiece that looks impressive but is secretly simple — completely backyard-worthy, and ready in about half an hour once the marinating’s done.
Why You’ll Love This Recipe
- 🍖 Juicy, flavorful pork with a fresh garden-herb kick
- 🌿 Chimichurri made with mint, parsley, or whatever’s growing
- ⏱️ Grilled in under 30 minutes
- 🎉 Easy to prep ahead — great for gatherings
- 🌱 Naturally gluten-free and dairy-free
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Seasonal Swaps & Tips
- Use oregano, cilantro, or basil if you’re low on mint.
- Pork chops or chicken thighs work beautifully here too.
- Double the chimichurri and use half as a marinade.
- No red wine vinegar? Lemon juice brings the same brightness.
From My Garden
An herb bed in high summer is almost embarrassingly generous. The mint spreads where it likes, the parsley reseeds, and the rosemary and thyme just keep giving. Chimichurri is my favorite way to honor that abundance — a little of this, a handful of that, nothing measured too carefully. It feels restful to cook from a recipe that bends to what the garden gave rather than sending me back to the store.
Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri
Ingredients
For the Pork Marinade
- 1 1/2 to 2 lb pork tenderloin
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or red wine vinegar
- 2 cloves garlic minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mint Chimichurri
- 1/4 cup fresh mint finely chopped
- 1/4 cup fresh parsley finely chopped
- 1 small garlic clove grated or minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- Salt and pepper to taste
- 1 pinch red pepper flakes optional
Instructions
- Marinate the pork: in a small bowl, mix the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper. Rub it all over the tenderloin and refrigerate at least 30 minutes, up to 6 hours.
- Make the chimichurri: combine all the chimichurri ingredients in a bowl, stir well, and taste. Add more vinegar, oil, or salt as needed. Set aside at room temperature or refrigerate until serving.
- Preheat the grill to medium-high. Grill the tenderloin about 8 to 10 minutes per side, rotating every few minutes for even char, until the internal temperature reaches 145F. Let it rest 5 to 10 minutes.
- Slice the pork into 1/2-inch medallions, spoon the chimichurri generously over the top, and serve warm with extra fresh herbs on the side.
Notes
Serving & Pairing
It pairs beautifully with grilled corn, veggie skewers, or crusty bread, and it’s lovely with a cucumber salad or roasted sweet potatoes on the side. Any leftovers make excellent sandwiches or rice bowls the next day.
Storage & Make-Ahead
Store the sliced pork and chimichurri separately in the fridge for up to 4 days. Reheat the pork gently in a skillet with a splash of broth or water so it stays juicy, and make the chimichurri 2 to 3 days ahead if you like — it holds beautifully.
Final Thoughts
This grilled pork tenderloin brings together everything I love about summer: simple prep, garden herbs, and the unbeatable flavor of fire-kissed meat. If you fire it up for your table, tag @southernsoils — I’d love to see your garden-inspired spread.
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More Garden-to-Table Recipes
- Smoky Zucchini & Eggplant “Steaks” with Herby Marinade
- Grilled Corn with Basil Butter and Smoked Paprika
- Stuffed Grilled Bell Peppers with Herbed Rice & Cheese
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