Grilled Pork Tenderloin with Chimichurri Sauce

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Another hot day, another opportunity to fire up the grill. I prepared these fabulous Open Prairie®Natural* Pork Tenderloins with Chimichurri sauce. I made a quick marinade with a combination of spices, Dijon mustard and lots of lemon. I prepared a flavorful Chimichurri sauce to perfectly complement these fabulous tenderloins. You cannot go wrong with cut of meat as beautiful as these from @openprairienatural. I served this meal with a side of sautéed zucchini. Needless to say, we devoured it.

What you need to make Grilled Pork tenderloin with Chimichurri sauce

2 Pork tenderloins. These recipe makes two grilled tenderloins, but you can adjust the marinade recipe for just one.

Brown sugar



Garlic powder

Onion powder

Ancho pepper powder. You can also use paprika if not available.

Neutral oil

Dijon mustard

Lemon zest


Ingredients for the Chimichurri sauce

Olive oil

Red Wine Vengar

Presh parsley

Fresh cilantro

Fresh garlic

Dry oregano

salt and pepper


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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