Pork Tenderloin with Chimichurri

By Marge Perry & David Bonom

The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

  • Course: Entrée

All you need for this recipe and more...


  • Sauce
    • 3/4 cup fresh cilantro leaves
    • 3/4 cup fresh basil leaves
    • 1/4 cup olive oil
    • 1 garlic clove
    • 2 tablespoons lime juice
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground black pepper
  • Pork
    • 1 small onion, thinly sliced
    • 2 garlic cloves, minced
    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon chili powder
    • 1 teaspoon grated lime zest
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon ground chipotle pepper
    • 1 pound pork tenderloin, trimmed
    • 1/2 teaspoon salt


  1. For the Sauce: Combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender
  2. For the Pork:Combine the onion, garlic, oil, chili powder, zest, Worcestershire sauce and ground chipotle in a bowl. Add the pork, turning to coat, and chill 1 hour.
  3. Preheat the oven to 425°F. Lightly oil a shallow roasting pan.
  4. Remove pork from the marinade, wiping off excess, and place in the prepared pan and season with salt. Roast pork until an instant-read thermometer inserted into the thickest portion registers 145°F. Let pork rest 5 minutes before slicing. Serve topped with sauce.