Grilled Pork Tenderloin with Chimichurri & Snap Pea Salad
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This easy grilled pork tenderloin uses a simple dry rub and is grilled to perfection. Serve it with a flavourful cilantro chimichurri sauce, fluffy coconut rice and a bright green snap pea salad.
It’s officially summer and I have made it my mission to grill as much as possible, see this miso chicken slaw for further proof. It’s something that always kind of intimidated me, but honestly, I just needed to try a bit more. And I’m so glad I am, because this grilled pork tenderloin has totally converted me. The outside gets a nice char and is perfect in the warmer weather. For the chimichurri sauce, we’re going a non-traditional route and using cilantro and mint. But if you prefer, use other more traditional herbs like parsley and oregano. Either way, it’s the perfect sauce to serve on top of this grilled pork tenderloin.
Ingredients You Need to Make This Grilled Pork Tenderloin with Chimichurri
Here’s everything you’ll need to make this grilled pork tenderloin at home.
For the pork tenderloin, you’ll need:
- pork tenderloin
- avocado oil
- brown sugar
- ground cumin
- coriander seeds
- kosher salt
- lime
For the chimichurri and snap pea salad, you’ll need:
- extra virgin olive oil
- red wine vinegar
- cilantro
- mint leaves
- garlic cloves
- dried oregano
- red pepper flakes (or a fresh chili)
- snap peas
- lime
- fish sauce (optional)
- toasted coconut
How to Cook This Pork Tenderloin Over the Grill
Place the pork tenderloin in a large baking dish and pat dry. Pour the oil over the pork.
In a small bowl, mix together the sugar, cumin, coriander, salt and lime zest.
Pour the dry spice mixture over the pork and use your hands to rub it into the pork until evenly coated. Set aside while you prep the rest, letting it marinate for about 30 minutes if you have the time.
When ready to cook, heat the grill over medium-high and brush the grates with a little oil.
Place the pork on the grill, turning occasionally with tongs, until lightly charred on all sides and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about five to six minutes per side.
Remove the pork and set it aside. Loosely tent with aluminum foil and rest for five to ten minutes before slicing into thin medallions.
How to Make This Chimichurri
Pour the oil into a bowl and add the red wine vinegar, cilantro, mint, garlic, salt, oregano and red pepper flakes (or chili). Mix with a spoon to combine. Set aside.
How to Make The Snap Pea & Coconut Salad
Wash the peas and pat dry. Slice the peas thinly on a bias and place in a large bowl.
Pour the oil, lime juice (and zest) and fish sauce over the peas and toss well to combine. Add in the mint and season to taste with salt. Add in the coconut and toss gently just to combine.
Tips for Cooking a Juicy Pork Tenderloin
- Don’t overcook! This is clearly the most obvious tip but one that can’t be overlooked. An overcooked pork tenderloin will be dry and overall way less appetizing than a nice and juicy pork tenderloin. To be sure that you don’t overcook the pork tenderloin, please use a meat thermometer. Once the pork is registering around 140-145℉, it’s done and should be pulled from the grill (or oven), where ever you’re cooking it. Allowing it to rest will help to bring up the temperature.
- Let it rest: allowing the pork tenderloin to rest for about five minutes allows the fibres time to relax, meaning those juices can be reabsorbed into the center. This gives you that juicy pork tenderloin you want. If you slice the pork tenderloin right away, the juices won’t be reabsorbed and they’ll just run all over your cutting board. And the pork will be dry and tough (not what we want at all!). Resting also allows the meat to continue cooking to get it to that perfect temperature especially if you are pulling it around 140℉ rather than 145℉, which is my preference.
- Use a dry rub: I like using a dry rub for grilling pork tenderloin because it provides a good crust (thanks to the brown sugar!) and a touch more flavour too. We’re keeping it simple because it’s going to get topped with that delicious chimichurri after anyways.
Substitutions
- Fish sauce: omit, or use a light soy sauce (reduced sodium) or tamari.
- Red pepper flakes: use a fresh chili instead for more heat.
- Coconut rice: although I love coconut rice here, you can cook regular rice instead.
- Brown sugar: use coconut sugar instead.
Prep & Storage
For the pork tenderloin: the pork can be rubbed with the dry spice mixture and refrigerated overnight. Leftover cooked pork can be stored in an airtight container in the fridge for up to two days.
The snap peas can be prepped in advance and refrigerated separately from the dressing. Store for up to three days.
For the chimichurri: refrigerate in a sealed container for up to five days.
Ingredients & Products I Recommend
Rice Cooker: My life changed for the better when I got a rice cooker. It takes the guesswork out of cooking rice and I find it always cooks it perfectly. This is the brand I have at home and absolutely love it.
Instant read thermometer: I love this one from ThermoWorks as it’s accurate and always reliable. Plus it’s simple and easy to use.
Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.
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Buy Now →I hope you love this grilled pork tenderloin with chimichurri. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂
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Grilled Pork Tenderloin with Chimichurri & Snap Pea Salad
- Prep Time: 30
- Inactive Time: 30
- Cook Time: 30
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American, Argentinian
- Diet: Dairy-Free, Gluten-Free
Description
This easy grilled pork tenderloin is served with a delicious chimichurri, fluffy coconut rice and a flavourful snap pea salad. Perfect for the summer weather!
Ingredients
For the Pork:
- 1 (1 1/2-pound) pork tenderloin
- 1 1/2 tbsps avocado oil
- 1 tbsp brown sugar
- 2 tsp ground cumin
- 2 tsp coriander seeds, crushed using a mortar & pestle
- 1 1/4 tsp kosher salt
- zest from one lime (about 1 1/2 tsp.)
For the rice:
- 1 1/3 cup jasmine rice, rinsed & drained
- 1 cup full fat coconut milk (canned)
- 1/2 cup water, plus 2 tbsps
- 1/2 tsp kosher salt
- 1 tsp coconut sugar
For the chimichurri:
- 1/2 cup extra virgin olive oil
- 2 tbsps red wine vinegar
- 1/2 cup cilantro, finely chopped (measured after chopping)
- 2 tbsps fresh mint leaves, finely chopped (measured after chopping)
- 3 garlic cloves, minced
- 1 tsp kosher salt
- 3/4 tsp dried oregano
- 1/2 tsp red pepper flakes (or 1/2 to 1 chili, chopped) *see note
For the snap pea salad:
- 7oz/200g snap peas, ends trimmed
- 2 tbsps extra virgin olive oil
- 2 tbsps lime juice (fresh) + zest from 1 lime
- 1/2 tsp fish sauce (optional) *see notes
- 2 sprigs fresh mint, thinly sliced
- 1/4 tsp kosher salt
- 1/4 cup toasted coconut
Instructions
For the pork:
- Place the pork tenderloin in a large baking dish and pat dry.
- Pour the oil over the pork.
- In a small bowl, mix together the sugar, cumin, coriander, salt and lime zest.
- Pour the dry spice mixture over the pork and use your hands to rub it into the pork until evenly coated. Set aside while you prep the rest, letting it marinate for about 30 minutes if you have the time.
- When ready to cook, heat the grill over medium-high and brush the grates with a little oil.
- Place the pork on the grill, turning occasionally with tongs, until lightly charred on all sides and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about five to six minutes per side.
- Remove the pork and set it aside. Loosely tent with aluminum foil and rest for five to ten minutes before slicing.
- Serve with rice and snap pea salad. Pour the chimichurri over the pork and enjoy!
For the rice:
- In a rice cooker, combine the rice, coconut milk, water, salt and sugar and mix to combine. Cover and set to cook. Once cooked, fluff the rice and keep warm until ready to assemble.
For the chimichurri:
- Pour the oil into a bowl and add the red wine vinegar, cilantro, mint, garlic, salt, oregano and red pepper flakes (or chili). Mix with a spoon to combine. Set aside.
For the snap pea salad:
- Wash the peas and pat dry. Slice the peas thinly on a bias and place in a large bowl.
- Pour the oil, lime juice (and zest) and fish sauce over the peas and toss well to combine. Add in the mint and season to taste with salt. Add in the coconut and toss gently just to combine.
Notes
Red pepper flakes: for the chimichurri, add red pepper flakes for just a mild amount of heat. Alternatively, add a serrano pepper or jalapeño (seeded or not) finely minced instead. Using a fresh pepper is more authentic and will have more heat.
Fish sauce: this adds a nice flavour to the pea salad, but you can omit if needed. Or add the same amount of tamari (low sodium) or soy sauce instead.
