Grilled Pork Tenderloin with Cilantro Jalapeno Chimichurri – The Springtime Grilling Series

As difficult as this time is for our country, it is a great opportunity to spend time with your grill making amazing food for your stay-at-home family.  The Springtime Grilling Series rolls on with Grilled Pork Tenderloin with Cilantro Jalapeno Chimichurri.  Featuring a brining process and wet rub of spices and lime juice, this tenderloin is masterfully tender and flavorful.  The chimichurri is the perfect tangy addition to the savory pork with an impeccable balance of heat and citrus in every bite.

Begin with the chimichurri because it is best to let it rest for two hours covered to allow the flavors to deepen and meld.  Combine finely chopped parsley, cilantro, jalapeno without the seeds, garlic, and shallots in a food processor.  Stir in olive oil, red wine vinegar, lime juice, oregano, salt, and pepper, and then add in the jalapeno seeds slowly to reach the desired level of heat.

To prep the tenderloin for the grill, it is important to not skip the brining process as it only takes 20 minutes and yields so much moisture in the end.  Once brined, rinsed, and patted dry, then thoroughly apply the wet rub of spices, brown sugar, olive oil, and lime juice. Sear each side of the tenderloin over high heat, and then grill for a few minutes per side over medium-high heat until finished. Serve the sliced pork tenderloin with the Cilantro Jalapeno Chimichurri for an amazing overload of the taste buds. With the Springtime Grilling Series, staying at home never tasted so good.

Serves 6-8

Grilled Pork Tenderloin with Cilantro Jalapeno Chimichurri Ingredients


  • 1 pkg. pork tenderloins trimmed (comes with 2 pieces, 2 – 2 1/2 lbs. total)


  • 1/4 cup kosher salt
  • 4 cups warm water
  • 2 tablespoons red wine cider vinegar
  • 2 tablespoons brown sugar
  • 1 cup of ice cubes

Wet Rub

  • 1 tablespoon paprika (not smoked)
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice

Cilantro Jalapeno Chimichurri

  • 1 cup packed cilantro
  • 1/2 cup packed flat-leaf parsley
  • 3-4 garlic cloves peeled
  • 1-2 jalapenos deveined, seeds removed
  • 1 shallot, peeled
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Grilled Pork Tenderloin with Cilantro Jalapeno Chimichurri Directions


  1. Finely chop the cilantro, parsley, jalapeno (without seeds), shallot, and garlic, and pulse in a food processor. Remove to a bowl and stir in remaining Chimichurri ingredients. Taste and add jalapeno seeds, a little at a time, to reach desired heat OR add red pepper flakes (optional). Add additional red wine vinegar if desired for a tangier chimichurri.
  2. Chimichurri is best if allowed to sit, covered, for 2 hours before serving. If not serving for a few hours, chill in the refrigerator and then allow to return to room temperature before serving.

Brine Pork

  1. In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and pat very dry. The pork becomes mealy if left in the brine any longer.

Wet Rub

  1. Whisk together all of the Wet Rub ingredients in a small bowl. Evenly rub pork all over.

To Grill Pork

  1. Grease and heat grill to 500 degrees F when the lid is closed.
  2. Add pork and sear for 1 1/2 minutes on all four sides, keeping the lid closed between rotating
  3. Reduce heat to medium-high (400 degrees F with the lid closed) and continue to grill 1-3 minutes per side or until a meat thermometer reads 145-degrees F in the thickest part of the tenderloin.
  4. Let pork rest for 10 minutes before slicing and serving with chimichurri.

Taken from