Grilled Pork Tenderloin with Chimichurri

Method

1. Remove the silver skin from each tenderloin by sliding a sharp knife under the membrane at one end and pulling it away while angling the blade slightly upward. Silver skin doesn't break down during cooking and will cause the meat to curl and cook unevenly. This is a fundamental butchery skill that applies to any tenderloin — beef, pork, or venison.

2. Pat the tenderloins completely dry and rub with olive oil. Combine smoked paprika, garlic powder, onion powder, cumin, salt, and pepper in a small bowl. Season the pork generously on all sides, pressing the spice rub into the meat. Let sit at room temperature for 20 minutes while you make the chimichurri and prep the grill.

3. Make the chimichurri by combining parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Stir well and let it sit — chimichurri improves as the flavors meld. The ratio of herb to oil to acid is the same principle behind any fresh herb sauce, from Italian salsa verde to Thai nam jim.

4. Set up a two-zone fire on your grill: one side on high heat for searing, the other on medium-low for indirect cooking. If using gas, light one side to high and leave the other on low. This setup gives you a hot zone for crust development and a cooler zone for gentle, even cooking — the same principle as the reverse sear.

5. Sear the tenderloins over direct high heat for 2-3 minutes per side, rotating to develop a crust on all four sides. You're looking for deep caramelization, not just color. The Maillard reaction at these temperatures creates hundreds of flavor compounds that don't exist in the raw meat.

6. Move the seared tenderloins to the indirect (cooler) side of the grill. Close the lid and cook for 12-18 minutes, turning once, until the internal temperature reaches 140°F. Pork tenderloin is lean and unforgiving — every degree past 145°F costs you moisture. Use an instant-read thermometer and pull early.

7. Rest the tenderloins on a cutting board, tented loosely with foil, for 8-10 minutes. The internal temperature will carry over to 145°F during resting. Carryover cooking is more pronounced in lean cuts because there's less fat to absorb the residual heat. Slice into 1/2-inch medallions against the grain.

8. Fan the sliced medallions on a warm platter and spoon chimichurri generously over the top. Serve extra chimichurri on the side. The bright acidity and fresh herbs cut through the smoky, rich pork perfectly. Pair with grilled vegetables or a simple arugula salad.

Equipment

• Grill (gas or charcoal) Recommended: Weber Spirit II E-310 Gas Grill
• Tongs Also good: Wok Spatula
• Instant-read thermometer Recommended: ThermoWorks ThermoPop 2
• Aluminum foil

Chef Notes

• The most important thing: Pull at 140°F internal — it carries over to 145°F during rest. The old 160°F rule is outdated and produces dry pork.
• Clean and oil the grates before cooking. A dirty grate causes sticking. Use a paper towel dipped in oil, held with tongs.
• Taste as you go and adjust seasoning at the end. Salt levels change as liquids reduce and flavors concentrate.
• If you're unsure about doneness, use an instant-read thermometer. It removes all guesswork and costs less than one ruined dinner.

Common Substitutions

Ingredient	Substitution	Notes
Red wine	Beef broth + 1 tsp red wine vinegar	Approximates the depth and acidity.
Olive oil	Avocado oil or grapeseed oil	Avocado oil has higher smoke point. Grapeseed is neutral.
Fresh garlic	Garlic powder (¼ tsp per clove)	Fresh is always better but powder works in a pinch.
Cilantro	Flat-leaf parsley + squeeze of lime	Parsley lacks the citrus note — lime helps bridge the gap.
Cumin	Coriander + pinch of chili powder	Coriander is lighter — chili adds the warmth.
Paprika	Ancho chili powder or cayenne (use ¼ amount)	Ancho is smoky-sweet. Cayenne is much hotter.

What You're Practicing

Two-zone grilling is the most important technique in outdoor cooking. By creating distinct heat zones, you gain the same level of control over doneness that a professional kitchen achieves with a combination of stovetop searing and oven finishing. This technique applies to every protein you'll ever grill — steaks, chicken, fish, and vegetables.

Chimichurri teaches you the fundamentals of building a raw herb sauce — balancing fresh herbs, acid, fat, and heat. Once you understand this ratio, you can adapt it to any cuisine: swap parsley for cilantro and you're making a Mexican-inspired sauce; use mint and you're heading toward Middle Eastern flavors. Explore more sauce foundations at Pan and Daughter Sauces.