Skip to Content

Grilled Chimichurri Pork Tenderloin

  • Save Recipe
  • Prep 60 min
  • Total 60 min
  • Servings 4
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Fire up the grill! This beautiful chili-packed recipe elevates the humble pork tenderloin from weeknight protein to party pro.
Created May 14, 2018
  • Save
  • Share
  • Keep Screen On


  • 4 (10-inch) pieces cooking twine
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1/2 cup chopped fresh Italian (flat-leaf) parsley leaves
  • 2 cloves garlic, finely chopped
  • 1 1/4 teaspoons salt
  • 1 teaspoon chopped fresh oregano leaves
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pork tenderloin (1 1/4 lb/625 g)
  • 6 tablespoons butter
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 4 ears fresh sweet corn, husks removed
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, cut into wedges


  • 1
    1. Heat gas or charcoal grill. Soak twine in water to prevent burning. In medium bowl, mix olive oil, lime juice, parsley, garlic, 1/4 teaspoon of the salt, the oregano and pepper flakes.
  • 2
    2. Make 1-inch cut down length of tenderloin; do not cut all the way through. Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread parsley mixture over tenderloin to within 1/2 inch of edges. Tightly roll up tenderloin lengthwise. Tie tightly with twine.
  • 3
    3. Melt 2 tablespoons of the butter. Brush tenderloin with butter, then rub in chili powder, smoked paprika and 1/2 teaspoon of the salt. Place on grill over medium heat. Cover grill; cook 17 to 22 minutes, turning frequently, until thermometre inserted in centre of tenderloin reads 145°F. Transfer to cutting board; cover with foil and let stand 5 minutes. Cut and discard strings. Cut tenderloin into slices with serrated knife.
  • 4
    4. Meanwhile, melt remaining 4 tablespoons butter. Coat corn with butter, and sprinkle with remaining 1/2 teaspoon salt. Grill 4 to 6 minutes, turning frequently, until golden brown on several sides. Top with feta and cilantro. Serve tenderloin with corn and lime wedges.

Expert Tips

  • Tip 1
    Don’t chop cilantro too far in advance. The beautiful, delicate leaves blacken and wilt easily.
  • Tip 2
    Like it hot? Use 1/4 teaspoon more crushed red pepper flakes in the filling.

Nutrition Information

530 Calories, 31g Total Fat, 38g Protein, 26g Total Carbs

Nutrition Facts

Serving Size: 4
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved