Summer may be winding down, but Grilled Pork Tenderloin with Chimichurri gives you a delicious reason to keep the grill fired up. Football season is nearly here, which means now is the perfect time to start building a game day menu worthy of every kickoff, rivalry, and Sunday spent outside.

Made for an afternoon around the grill, pork tenderloin delivers bold, fire-kissed flavor that deserves a spot in your game day rotation. The meat takes beautifully to the flame, developing a caramelized, lightly charred crust while remaining tender and juicy inside. A smoky-sweet spice rub deepens the savory notes as it meets the hot grates, creating those irresistible edges that make grilled meat so satisfying.

Then comes the chimichurri. Bright herbs, garlic, and a lively touch of acidity cut through the richness of each slice, giving the finished platter freshness, color, and contrast. Spoon it generously over the pork just before serving and watch the vivid green sauce settle into every warm, savory slice. The combination feels substantial enough for the main event while staying fresh enough for those lingering late-summer afternoons.

Serve it sliced across a generous platter where everyone can help themselves between plays. Pair it with grilled vegetables, crisp salads, roasted potatoes, or your favorite game day sides, then settle in for an afternoon of good food and friendly competition.

As part of Summerset’s Game Day Grilling Series, this is the kind of recipe worth adding to your weekly lineup. Get the outdoor kitchen ready, invite your favorite people over, and savor football season the way it was meant to be enjoyed: gathered around the grill.

Serves 10

Grilled Pork Tenderloin with Chimichurri Ingredients

  • 2 teaspoons brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons garlic powder
  • 1 (2½-pound) pork tenderloin
  • 1 tablespoon extra-virgin olive oil
  • 1 cup Chimichurri Sauce (directions below)

Chimichurri

  • 1 small shallot, cut into wedges
  • ¾ cup fresh flat-leaf parsley leaves
  • 2 garlic cloves
  • 1 tablespoon fresh oregano leaves
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • ¾ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ½ teaspoon red pepper flakes

Grilled Pork Tenderloin with Chimichurri Directions

  1. In a bowl, whisk together the brown sugar, salt, paprika, pepper, and garlic powder.
  2. Rub the tenderloin with the seasoning until evenly coated.
  3. Heat the grill or grill pan to medium-high heat. Brush the grates with a little oil. Grill the pork, turning occasionally with tongs, until lightly charred on all sides and a thermometer inserted into the thickest part of the tenderloin reads 145°F, about 20 minutes. (For larger tenderloins, bake in a 400º F oven for 15 to 25 minutes more, until a thermometer inserted into the thickest part of the tenderloin reads 145°F.)
  4. Transfer the pork to a cutting board and let it rest for at least three minutes.
  5. Slice and serve.

Chimichurri

  1. Add the shallot, parsley, garlic, oregano, salt, and pepper to a food processor. Pulse until well combined, but still slightly chunky.
  2. Transfer the mixture to a small bowl. Add the oil, vinegar, and red pepper flakes. Stir to combine. Store in an airtight container in the refrigerator for up to 2 weeks.

Taken from themodernproper.com