Chimichurri

Chimichurri – an herby and delicious chimichurri sauce that is great on grilled meats or this lime marinated pork tenderloin!

I fist learned what chimichurri sauce was in my adult life. It is one of the best compliments to meat there is! I am usually a purist when it comes to a good steak, I don’t want steak sauce or anything else, except maybe Sautéed Mushrooms alongside.

The one exception is a good chimichurri sauce. The herbs and olive oil just compliment a grilled beef so well. Plus it takes just a couple minutes to make, so you can always have it on hand!

What Is Chimichurri

There are a lot of different versions out there, quite a few countries in South America have their own versions, and it is one of those recipes that every family does just a little bit different. It is basically a lose, olive oil based sauce that is loaded with parsley, sometimes cilantro, a little vinegar, and a little heat. The heat can come from actual peppers or red pepper flakes.

What You’ll Need

• Parsley
• Garlic
• Lime Juice
• Dried Oregano
• Red Wine Vinegar
• Salt
• Red Pepper Flakes
• Black Pepper
• Olive Oil

I used red pepper flakes because it can be hard to find the right, red Fresno chili peppers where I live. You can use a serrano in a pinch, but I don’t like the flavor of a jalapeno in this. But red pepper flakes are a pantry staple, and they definitely work!

How To Make Chimichurri Sauce

1. Add all of the ingredients, except the olive oil into a small food processor or blender.
2. Process for a few seconds to chop the herbs and blend.
3. With the food processor on slowly stream in the olive oil until you get your desired consistency.
4. Allow the sauce to rest for a couple hours for the flavors to blend before serving.

How To Serve Chimichurri

This sauce is good in so many different ways, once you try it you will be downright addicted! I included a recipe for Pork Tenderloin in the recipe card as a great compliment. But is really good on any grilled meats, and beef is one of our favorites.

• Sous Vide Steak
• Grilled Zucchini
• Grilled Chicken
• Smoked Tri Tip

Recipe Tips

• I like to chop my herbs before I add them to the food processor and really mince the garlic as well. This just ensures that everything is an even consistency and you don’t get any big chunks of something that don’t get mixed in right.
• I used red pepper flakes for this, because it can be hard to find the right peppers to include. I don’t like the flavor of a jalapeno in there, but a serrano works. If you can find red Fresno chili peppers, they work the best. Just skip the red pepper flakes and use 1/2 to a whole pepper depending on your heat level.
• Adjust the seasoning to your taste. You can add more or less salt and pepper for your preference.
• Let the sauce rest for at least 2 hours before serving. This gives time for the flavors to blend and gives you the best results. You can make up to 24 hours in advance, just store in the fridge until ready to use.
• Use good quality olive oil. One of the main flavors in this sauce is the olive oil, so you want to use something that is high quality and you enjoy the taste of.

More Delicious Dinner Recipes

• Cajun Chicken Alfredo
• Crispy Pork Cutlets
• Pork Carnitas
• Crockpot Tortellini Soup
• Avocado Grilled Cheese
• Kale & Sausage Pasta
• Crunchy Southwest Chicken Wraps

Continue to Content

Yield: 6

Lime-Marinated Pork Tenderloin with Chimichurri

Print

Lime and cilantro marinated pork tenderloin that has been grilled and then topped with a chimichurri sauce.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

For the Pork

• 1 pork tenderloin (about 1 1/2 pounds)
• 2 cloves garlic, minced
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/4 cup cilantro, chopped

For the Chimichurri

• 3/4 cup parsley
• 2 cloves garlic, minced
• 1 Tablespoon lime juice
• 1 Tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 cup olive oil (approximate)

Instructions

1. Combine all of the ingredients for the marinade in a large resealable plastic bag. Squish everything around the pork. Seal and place in the fridge for 2-6 hours.

To Make Chimichurri

1. Add everything but the olive oil to a small food processor or blender
2. Pulse until finely chopped.
3. With the food processor on, stream in the olive oil until you get the desired consistency.
4. Cover and store in the fridge until ready to serve.

To Cook Pork

1. Preheat grill to medium - approximately 350º F.
2. Grill the pork for about 35-40 minutes depending on the size, turning regularly.
3. Top with chimichurri to serve.

Notes

Chimichurri adapted from Our Best Bites

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 319Total Fat 31gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 25gCholesterol 23mgSodium 432mgCarbohydrates 3gFiber 1gSugar 1gProtein 8g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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