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
Salt
Pepper
Garlic powder
Onion powder
Ancho pepper powder. You can also use paprika if not available.
Neutral oil
Dijon mustard
Lemon zest
Zucchini
Ingredients for the Chimichurri sauce
Olive oil
Red Wine Vengar
Presh parsley
Fresh cilantro
Fresh garlic
Dry oregano
salt and pepper
Grilled Pork Tenderloin with Chimichurri Sauce
Ingredients
- 2 Open Prairie®Natural* Pork tenderloins
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ancho powder
- 3 tablespoons neutral oil
- 1 teaspoon Dijon mustard
- 1 lemon, zest and juice
- 2 large zucchinis
- 2 tablespoons olive oil
- For the
- Chimichurri Sauce:
- ½ cup olive oil
- 2 tablespoon red wine vinegar
- ½ cup chopped fresh parsley
- ½ cup chopped
- fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon dry oregano
- Salt and pepper, to taste
Instructions
- Make the Chimichurri sauce: In a bowl, add the chopped parsley, cilantro, minced garlic, oregano, olive oil and red wine vinegar. Whisk until well combined. Season with salt and pepper to taste. Place in the refrigerator until ready to serve.
- Trim the pork tenderloin of any excess fat and silver skin if needed; then pat it dry with paper towels.
- In a large bowl, combine the brown sugar, salt, pepper, garlic powder, onion powder, ancho pepper powder, oil, Dijon mustard, lemon zest and lemon juice. Whisk all the ingredients until well mixed.
- Add the pork tenderloins to the bowl and move them around to evenly coat them with the marinade. Cover with plastic wrap and let them sit on the counter while you get the grill ready.
- Preheat the grill to medium-high heat (350-375 degrees Fahrenheit).
- Slice the zucchinis into ¼” rounds and set aside.
- Place the pork tenderloins on the grill. Close the grill and cook for 15 to 18 minutes, turning every five minutes or until an inserted, instant read meat thermometer reaches 145 degrees Fahrenheit.
- Place the tenderloins on a cutting board and lightly cover with aluminum foil. Let them rest for at least 5 minutes before carving.
- While the pork loin is resting place a large skillet on medium-high heat and add the olive oil. Sautee the zucchini until golden brown. Brown the zucchini then season with salt and pepper.
- Transfer the sliced pork tenderloin to a serving plate and top with the chimichurri sauce. Serve with sauté zucchini.
- Enjoy!
