Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

If you’re growing herbs this season, this recipe is the perfect excuse to clip a little bit of everything and turn it into something unforgettable.
This grilled pork tenderloin soaks up a garlicky, rosemary-thyme marinade before hitting the flames — and it’s served with a garden-fresh mint chimichurri that’s vibrant, bold, and full of summer flavor.
It’s an impressive centerpiece dish that’s secretly simple and completely backyard-worthy.

📌 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

📌 Quick Reference Section

• Prep Time: 10 minutes (plus marinating)
• Cook Time: 18–22 minutes
• Total Time: 30–35 minutes
• Servings: 4–6
• Dietary Info: Gluten-Free, Dairy-Free

Key Ingredients at a Glance:
🍖 Pork tenderloin
🌿 Rosemary, thyme, garlic
🫒 Olive oil
🌱 Fresh mint and parsley
🧄 Red wine vinegar or lemon juice

Ingredients

For the Pork Marinade:

• 1.5–2 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
• Optional: Pinch of red pepper flakes

Substitutions & Ingredient Notes:

• Use oregano, cilantro, or basil if you’re low on mint.
• Pork chops or chicken thighs also work beautifully here.
• Chimichurri can be doubled and used as a marinade too!

Step-by-Step Cooking Instructions

1. Marinate the Pork

• In a small bowl, mix olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
• Rub marinade all over pork tenderloin and let sit in the fridge for at least 30 minutes, up to 6 hours.

2. Make the Mint Chimichurri

• While the pork marinates, combine all chimichurri ingredients in a bowl.
• Stir well and taste — add more vinegar, oil, or salt if needed.
• Set aside at room temperature or refrigerate until serving.

3. Grill the Pork

• Preheat grill to medium-high.
• Grill pork tenderloin for about 8–10 minutes per side, rotating every few minutes for even char, until internal temp reaches 145°F.
• Let rest 5–10 minutes before slicing.

4. Finish and Serve

• Slice pork into 1/2-inch medallions and spoon chimichurri generously over top.
• Serve warm with fresh herbs on the side.

Serving & Pairing Ideas

• Pairs beautifully with grilled corn, veggie skewers, or crusty bread.
• Try with a side of cucumber salad or roasted sweet potatoes.
• Leftovers make amazing sandwiches or rice bowls.

Storage & Make-Ahead Tips

• Storage: Store sliced pork and chimichurri separately in the fridge for up to 4 days.
• Reheating: Gently reheat pork in a skillet with a splash of broth or water.
• Make-Ahead: Chimichurri can be made 2–3 days ahead and stored in the fridge.

Final Thoughts & Call to Action

This Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri brings together everything we love about summer: simple prep, garden herbs, and the unbeatable flavor of fire-kissed meat. 🌿🔥🍖
If you fire this up for your Father’s Day table, tag @SouthernSoilAndSunshine — I’d love to see your garden-inspired spread!

🌸 More garden-to-grill favorites to try:

• Zucchini & Eggplant “Steaks”
• Grilled Corn with Basil Butter
• Stuffed Grilled Bell Peppers