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
- Dried Oregano
- Red Wine Vinegar
- Salt
- Serrano Pepper
- Black Pepper
- Olive Oil
If you can not find a serrano pepper, you can use 1 teaspoon crushed red pepper flakes. Fresno chili peppers also work really well, but I don’t like the flavor of a jalapeno in this. So if that is all I had, I would opt for the red pepper flakes.
How To Make Chimichurri Sauce
- Add all of the ingredients, except the olive oil into a small food processor or blender.
- Process for a few seconds to chop the herbs and blend.
- With the food processor on slowly stream in the olive oil until you get your desired consistency.
- 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.
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
Lime-Marinated Pork Tenderloin with Chimichurri
Lime and cilantro marinated pork tenderloin that has been grilled and then topped with a chimichurri sauce.
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
- 3 cloves garlic, minced
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 serrano pepper, seeded and finely chopped
- 1/4 teaspoon black pepper
- 1/2 cup olive oil (approximate)
Instructions
- 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
- Add everything but the olive oil to a small food processor or blender
- Pulse until finely chopped.
- With the food processor on, stream in the olive oil until you get the desired consistency.
- Cover and store in the fridge until ready to serve.
To Cook Pork
- Preheat grill to medium - approximately 350º F.
- Grill the pork for about 35-40 minutes depending on the size, turning regularly.
- Top with chimichurri to serve.
Notes
Chimichurri adapted from Our Best Bites
Nutrition Information
Yield
6Serving Size
1Amount 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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Alma Pena
Saturday 13th of May 2023
Looks amazing
Tracey
Wednesday 18th of July 2012
Congrats on the bake sale success, that's so fantastic!!
This pork looks amazing, I'm all about limes this year too. They're my new obsession :)
Lisa {AuthenticSuburbanGourmet}
Thursday 12th of July 2012
Congrats on the success of your event - that is outstanding! I adore Chimichurri and with pork, I bet it is divine! I typically serve with steak. Will have to try your recipe.
Ramona
Thursday 12th of July 2012
Yay!! Congratulations on the big success on the bake sale!! Congratulations to the winners as well!! Great job, Erin! :)
The pork tenderloin looks like a winner and that chimichurri sauce looks outstanding! :)
Joanne @ Fifteen Spatulas
Thursday 12th of July 2012
I'm always looking for ways to cook pork tenderloin, and will definitely try this. Beautiful! And bravo on the bake sale!!!