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Grilled Herb-Marinated Pork Tenderloin with Mint Chimichurri

Juicy grilled pork tenderloin in a garlicky rosemary-thyme marinade, finished with a bright garden mint chimichurri. Gluten-free, dairy-free, and ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 6 servings

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

Use oregano, cilantro, or basil if you're low on mint. Pork chops or chicken thighs work beautifully here too. Double the chimichurri to use half as a marinade. Store pork and chimichurri separately up to 4 days; reheat pork gently in a skillet with a splash of broth. Chimichurri keeps 2 to 3 days refrigerated.