Grilled Chimichurri Pork Tenderloin

Name: Grilled Chimichurri Pork Tenderloin
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 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

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Prep 60 min
Total 60 min
Servings 4

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Fire up the grill! This beautiful chili-packed recipe elevates the humble pork tenderloin from weeknight protein to party pro.

May 14, 2018

Ingredients

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

Steps

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.