Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 pork tenderloin (1 1/2 lb)
- Kosher salt (2 tsp total) + black pepper (1 tsp)
- Fresh parsley (1 cup) + fresh cilantro (1/2 cup)
- Garlic (4 cloves), red wine vinegar (1/4 cup), olive oil (1/2 cup)
- Dried oregano (1 tsp), red pepper flakes (1/2 tsp)
- Yukon Gold potatoes (2 lb), olive oil (2 tbsp)
- Smoked paprika (1 tsp), garlic powder (1 tsp), rosemary (1 tsp), onion powder (1/2 tsp)
Do This
- 1. Heat oven to 450°F and set grill to medium-high (about 450°F).
- 2. Make chimichurri; reserve half for serving.
- 3. Toss potatoes with oil + spices; roast 25–30 minutes, broil 2–3 minutes to char.
- 4. Season pork with 1 1/2 tsp salt + pepper; rub with 2 tbsp chimichurri; rest 20 minutes.
- 5. Grill pork 18–22 minutes, turning every 4–5 minutes, to 145°F internal.
- 6. Rest pork 10 minutes; slice thin across the grain.
- 7. Serve pork with roasted potatoes and extra chimichurri.
Why You’ll Love This Recipe
- Big flavor, simple technique: chimichurri brings brightness and heat without complicated steps.
- Juicy, tender pork: grilling to 145°F and resting keeps it moist and sliceable.
- True “fire-roasted” vibes at home: high-heat roasting plus a quick broil gives potatoes charred edges.
- Great for guests: thin slices and a drizzle of sauce feel restaurant-level, but it’s weeknight-friendly.
Grocery List
- Produce: Yukon Gold potatoes (2 lb), fresh parsley (1 bunch), fresh cilantro (1 bunch), garlic (1 head), lemon (optional, 1)
- Dairy: unsalted butter (optional, 1 tbsp for potatoes)
- Meat: pork tenderloin (1 1/2 lb)
- Pantry: olive oil, red wine vinegar, kosher salt, black pepper, dried oregano, red pepper flakes, smoked paprika, garlic powder, onion powder, dried rosemary (or crushed dried rosemary), flaky salt (optional)
Full Ingredients
Grilled Pork Tenderloin
- 1 pork tenderloin (about 1 1/2 lb), silver skin removed if needed
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp chimichurri (from recipe below), for rubbing on the pork before grilling
Chimichurri Sauce (Makes about 3/4 cup)
- 1 cup finely chopped fresh flat-leaf parsley (about 1 large bunch, loosely packed)
- 1/2 cup finely chopped fresh cilantro (loosely packed)
- 4 garlic cloves, finely minced or grated
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 tsp fresh lemon juice (optional, but brightens the sauce)
Fire-Roasted Potatoes
- 2 lb Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried rosemary, lightly crushed between your fingers
- 1 tbsp unsalted butter (optional, for finishing)
- 1 tbsp chopped fresh parsley (optional garnish)
For Serving (Optional but Recommended)
- Flaky salt, to finish
- Lemon wedges
Step-by-Step Instructions
Step 1: Preheat the oven and the grill
Set your oven to 450°F. Place a large rimmed sheet pan in the oven while it heats (preheating the pan helps the potatoes start browning right away).
Preheat a grill to medium-high heat (about 450°F). If you have a 2-zone grill setup, aim for one hot side (direct heat) and one cooler side (indirect heat) for finishing the pork gently.
Step 2: Make the chimichurri and let it sit
In a medium bowl, stir together the parsley, cilantro, garlic, dried oregano, red pepper flakes, kosher salt, and black pepper. Add the red wine vinegar and stir. Slowly pour in the olive oil, stirring until the sauce looks glossy and spoonable. If using, stir in 1 tsp lemon juice.
Let the chimichurri sit at room temperature for 15 minutes so the garlic and herbs mellow and the flavors come together.
Important: Measure out and reserve about 1/2 of the chimichurri (roughly 6 tbsp) in a separate bowl for serving. You’ll use a small portion on the pork before grilling.
Step 3: Season the potatoes for “fire-roasted” edges
In a large bowl, toss the potatoes with 2 tbsp olive oil, 1/2 tsp kosher salt, smoked paprika, garlic powder, onion powder, and crushed rosemary. Toss until every piece is evenly coated.
Carefully remove the hot sheet pan from the oven. Spread the potatoes out in a single layer, leaving a little space between pieces (crowding steams instead of roasts).
Step 4: Roast and char the potatoes
Roast the potatoes at 450°F for 25 minutes. Remove the pan and flip the potatoes with a spatula.
Return to the oven and roast for 5 minutes more (total roast time: 30 minutes).
For the “fire-roasted” finish, switch the oven to broil (high) and broil for 2 to 3 minutes, watching closely, until the edges are deeply browned with a few charred spots.
If using, add 1 tbsp butter to the hot pan and toss the potatoes to coat. Keep warm while you grill the pork.
Step 5: Season and rest the pork tenderloin
Pat the pork tenderloin dry with paper towels. Season all sides with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Rub the tenderloin with 2 tbsp chimichurri (from the portion you did not reserve for serving). Let it rest at room temperature for 20 minutes while the grill finishes preheating. This short rest helps the pork cook more evenly.
Step 6: Grill the pork to 145°F (juicy, not dry)
Place the pork on the grill over direct heat. Cover and cook, turning every 4 to 5 minutes, until nicely browned all around.
Total grill time is typically 18 to 22 minutes, depending on thickness and grill heat. Use an instant-read thermometer and aim for an internal temperature of 145°F in the thickest part.
If the outside is browning too quickly before the center is done, move the pork to indirect heat, cover, and finish gently.
Step 7: Rest, slice thin, and serve with chimichurri and potatoes
Transfer the pork to a cutting board and tent loosely with foil. Rest for 10 minutes (this keeps the juices in the meat instead of on the cutting board).
Slice the tenderloin thinly across the grain (about 1/4-inch slices). Arrange on a platter and spoon reserved chimichurri over the top, or serve it on the side so everyone can add as much as they like.
Plate with the fire-roasted potatoes. Finish with a pinch of flaky salt and lemon wedges if you want extra brightness.
Pro Tips
- Use a thermometer, not time alone: pull the pork at 145°F for best texture. Overcooking is the main reason tenderloin turns dry.
- Reserve chimichurri for serving: don’t dip a used meat brush/spoon back into the bowl you’ll serve from. Keep the reserved bowl “clean.”
- Preheat the sheet pan: starting potatoes on a hot pan jump-starts browning and helps you get those roasted, blistered edges.
- Let chimichurri rest: a 15-minute sit makes it taste rounder and less sharp.
- Slice thin for tenderness: thin slices across the grain are the difference between “okay” and “steakhouse-style” tenderloin.
Variations
- Spicy chimichurri: increase red pepper flakes to 1 tsp, or add 1 finely minced jalapeño (seeded) for a fresher heat.
- Extra-smoky potatoes: add 1/2 tsp ground cumin and a pinch of cayenne, or finish with a squeeze of lemon and chopped parsley.
- Indoor option: sear pork in a cast-iron skillet over medium-high for 2 minutes per side, then roast at 425°F for 12 to 15 minutes to 145°F.
Storage & Make-Ahead
Chimichurri: Make up to 3 days ahead. Store in an airtight container in the refrigerator. Bring to room temperature for 20 minutes and stir before serving (olive oil will thicken when chilled).
Pork: Store sliced pork in an airtight container for up to 3 days. Reheat gently (microwave at 50% power in short bursts, or in a covered skillet with a splash of water) to avoid drying it out.
Potatoes: Store for up to 4 days. Re-crisp on a sheet pan at 425°F for 10 to 12 minutes, or in a skillet with a small amount of oil.
Nutrition (per serving)
Approximate (based on 4 servings): 610 calories, 39 g protein, 36 g fat, 38 g carbohydrates, 5 g fiber, 2 g sugar, 980 mg sodium.
Leave a Reply