Seared Pork Tenderloin with Chimichurri Sauce

Seared pork tenderloin with chimichurri sauce is a fabulous summer evening meal. Tender, juicy pork tenderloin seared to perfection and topped with a bright, garlicky chimichurri sauce made with fresh herbs and tangy vinegar. Cooked either sous vide for extra tenderness or grilled for a smoky finish, this dish is full of bold, balanced flavor. Perfect with rice, potatoes, or other sides.

I love to cook my tenderloin sous vide (using this sous vide machine, this vacuum sealer, and these bags) because it comes out absolutely perfectly cooked even after a good sear and stays juicy and tender. You can also use your grill or you can use your oven/broiler.

If you can, use a nice quality red wine vinegar here (really anything above the cheapest one at the grocery store will work), and use fresh herbs. The chimichurri is so brightly and lovely with the pork and it needs all the freshness of the herbs to make it great. We ate this with these German potatoes with creamy sauce (which went so well with it), and seared green beans.

Seared Pork Tenderloin with Chimichurri Sauce

Tasty seared pork tenderloin with bright, fresh chimichurri sauce

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Lunch, Main Course

Servings 5 people

Ingredients

  

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For the pork:

• 2 pork tenderloins trimmed
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 2 tsp kosher salt
• fresh ground pepper
• 1 tsp dried or fresh thyme
• 2 tsp brown sugar

For the chimichurri:

• 1 small shallot
• 1 cup fresh parsley
• 2 garlic cloves
• 1 tbsp fresh oregano
• 3/4 tsp kosher salt more to taste
• fresh ground pepper
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 tsp red pepper flakes

Instructions

 

• Trim the pork tenderloins and rub them well with the oil, spices, salt and pepper. You can do this up to 24 hours ahead of time for maximum flavor. If you are using sous vide, heat your water to 145 and seal the meat. Cook for 1.5-3.5 hours, then remove meat from the bag and dry well.
• Heat 2 tbsp oil in a heavy duty cast iron skillet or pan, and turn up the burner and let your pan get as hot as possible until smoking. Add the meat and sear well on all sides, being careful not to overcook. The meat should be around 145 or 150. Allow to rest 3 minutes before slicing.
• If using your grill, preheat to medium-high heat (around 400–450°F), setting up two zones—one for direct heat and one for indirect heat. Pat the pork tenderloin dry with paper towels. Rub it with a bit more oil. Place the tenderloin over direct heat to sear, about 2–3 minutes per side, until nicely browned.

  Move the pork to indirect heat, close the lid, and cook for 15–20 minutes, flipping halfway through. Use a meat thermometer to check for doneness. It’s ready when the internal temperature reaches 145°F. Remove the tenderloin from the grill and let it rest for 5 min before slicing.
• To make the chimichurri, combine the ingredients in a food processor or small blender and pulse in short pulses until it is coarsely chopped. Do not blend until smooth. Check the seasoning and adjust as needed.
• Slice and plate your pork with sides and drizzle your sauce over the top.

Keyword Lunch, Main Dish, Pork

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