Easy Chimichurri Pork Tenderloin (Gluten-Free, Dairy-Free)

This delicious chimichurri pork tenderloin makes a great main during the summer or anytime. Seared on the outside before being baked, the tenderloin is then topped with a flavorful homemade chimichurri sauce! Totally gluten-free and dairy-free too.

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Flavorful Chimichurri Sauce to Go with Meats

In the 15 years that I’ve lived in Argentina, I can say with conviction that my favorite Argentine sauce is chimichurri – a herb-based sauce that is packed with flavor and umami – it’s savory, acidic, spicy all at once.

When I first moved to Buenos Aires, I would slather chimichurri on everything – from chicken, pork, beef and even on bread!

My husband Juan used to joke that I had to do that because coming from Asia where food is heavily spiced and condimented, chimichurri was a saving grace and imparted flavor to the relatively blander palette in Argentina.

Don’t get me wrong, I LOVE Argentine food, especially asado (barbecue), but because meats are barely seasoned with anything except perhaps salt and occasionally a pinch of black pepper, I find that a generous serving of chimichurri makes everything so much more delicious.

Pork Tenderloin with Chimichurri

The main ingredients for chimichurri sauce include herbs (usually parsley and oregano), garlic onions, and dried chili flakes. In the supermarkets all over Argentina, you can easily find packets of condiments for chimichurri seco, which is extremely convenient.

But after so many years of eating chimichurri, I personally find that adding a few fresh herbs makes a huge difference in taste, and presentation. The colors are more vibrant, and the flavors really pop!

Today we’re making an easy pork tenderloin (a lean, boneless and very tender cut of pork – hence the “tender” in “tenderloin”) that pairs very well with guess what…? Chimichurri, of course!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required are easily accessible at the local grocery stores.
• Easy to Make: Cooking the pork tenderloin is easy – just sear and bake – or you can grill it from start to finish if you prefer, and the sauce is a piece of cake. If you marinate it before hand, this is a great dinner option for a busy weeknight!
• Totally Gluten-Free & Dairy-Free: The best part is that this chimichurri pork tenderloin recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this pork tenderloin with chimichurri recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Pork Tenderloin: A tender cut of meat, pork tenderloin is a key ingredient in this recipe. So don’t substitute it for another cut!
• Olive Oil: I recommend using extra virgin olive oil for the best flavor.
• Mustard: I used Dijon mustard for the marinade, but you can also use whichever mustard you have on hand.
• Lemon Juice: Fresh lemon juice will provide the best flavor. However, if you don’t have access to fresh lemon juice, bottled lemon juice will work too. You can also swap out the lemon juice with fresh orange juice if you prefer the flavor of orange.
• Marinade Seasonings: For providing flavor to the pork tenderloin, I’ve include ground coriander, ground paprika, and ground cumin in the marinade. Feel free to add other of your favorite condiments instead.
• Vinegar: I used white vinegar, but you may also use apple cider vinegar, red wine vinegar or whichever vinegar you prefer. The vinegar will impart acidity that really whets your appetite.
• Chimichurri Spices: For flavor with convenience, we’re using dried chili flakes (red pepper flakes), onion powder, garlic powder and salt. Of course, you may also swap the onion powder and garlic powder with finely minced red onions and minced garlic too.
• Fresh Herbs: I’m using a mix of chopped fresh parsley and fresh oregano, but you can also add in fresh chives or fresh spring onions if you prefer. (If I have access to a herb garden, pretty much all the herbs I have go in!).

How to Make Chimichurri Pork Tenderloin:

Prepare Pork Marinade: In a medium bowl, combine the olive oil, Dijon mustard, lemon juice, ground coriander, ground paprika, ground cumin and salt in a bowl. Mix thoroughly.

Marinate Pork: Coat the pork tenderloin with the prepared marinade on all sides. Wrap the tenderloin in plastic wrap or place in an airtight container and refrigerate for 30 minutes, or if you have time, up to 3 hours.

Dish by Dish Tips:

• Marinate Tenderloin: Make sure to marinate the pork tenderloin for at least 30 minutes (and up to 3 hours if possible) so the meat really absorbs the flavors as well as maintains its tenderness.
• Use Fresh Herbs: While you can easily make chimichurri with the dried condiments, I highly recommend adding a few fresh herbs which really amps up the taste and flavor!
• How to Tell if Pork is Cooked: To ensure that the pork tenderloin is properly cooked, use a meat thermometer to check that the internal temperature of the pork has reached between 145F to 150F.

Other Gluten-Free Pork Recipes You’ll Love:

• Pulled Pork (Gluten-Free, Dairy-Free)
• Carnitas Street Tacos (Gluten-Free, Dairy-Free)
• Slow Cooker Ham (Gluten-Free, Dairy-Free)

Gluten-Free Homemade Sauces to Make:

• Italian Salsa Verde (Gluten-Free, Dairy-Free)
• Sriracha Chili Sauce (Gluten-Free, Vegan)
• Sriracha Aioli (Gluten-Free, Dairy-Free)
• Garlic Aioli (Gluten-Free, Dairy-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Chimichurri Pork Tenderloin (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This delicious chimichurri pork tenderloin makes a great main during the summer or anytime. Seared on the outside before being baked, the tenderloin is then topped with a flavorful homemade chimichurri sauce! Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Pork Tenderloin:

• 1 1/2 pounds pork tenderloin
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt

For the Chimichurri Sauce

• 3 tablespoons white vinegar
• 1 teaspoon dried chili flakes
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 1/2 cup olive oil

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Instructions

1. Prepare Pork Marinade: In a medium bowl, combine the olive oil, Dijon mustard, lemon juice, ground coriander, ground paprika, ground cumin and salt in a bowl. Mix thoroughly.
2. Marinate Pork: Coat the pork tenderloin with the prepared marinade on all sides. Wrap the tenderloin in plastic wrap and refrigerate for 30 minutes, or if you have time, up to 3 hours.
3. Sear Tenderloin: Preheat the oven to 360F. Also preheat an electric grill (pork setting) or a grill pan. Sear the pork tenderloin for 3 to 4 minutes on each side until you get grill marks. In the case of a frying pan, you can sear the meat for 5 minutes on each side.
4. Finish Baking: Transfer the seared tenderloin to a baking dish covered with foil. Bake in the oven for another 20 minutes. Let the tenderloin rest for about 5 to 10 minutes.
5. Prepare Chimichurri: While the cooked tenderloin is resting, prepare the chimichurri sauce. In a small bowl, combine the white vinegar, dried chili flakes, onion powder, garlic powder and salt. Mix well and let sit for 10 minutes for the dried ingredients to rehydrate. After sitting, mix in the chopped parsley, chopped oregano, and olive oil, and mix well to combine.
6. Serve and Enjoy: Once the tenderloin has rested, cut it into even slices  and serve it with the chimichurri sauce.

Notes

Pork Tenderloin: A tender cut of meat, pork tenderloin is a key ingredient in this recipe. So don’t substitute it for another cut!

Olive Oil: I recommend using extra virgin olive oil for the best flavor.

Mustard: I used Dijon mustard for the marinade, but you can also use whichever mustard you have on hand.

Lemon Juice: Fresh lemon juice will provide the best flavor. However, if you don’t have access to fresh lemon juice, bottled lemon juice will work too. You can also swap out the lemon juice with fresh orange juice if you prefer the flavor of orange.

Marinade Seasonings: For providing flavor to the pork tenderloin, I’ve include ground coriander, ground paprika, and ground cumin in the marinade. Feel free to add other of your favorite condiments instead.

Vinegar: I used white vinegar, but you may also use apple cider vinegar, red wine vinegar or whichever vinegar you prefer. The vinegar will impart acidity that really whets your appetite.

Chimichurri Spices: For flavor with convenience, we’re using dried chili flakes (red pepper flakes), onion powder, garlic powder and salt. Of course, you may also swap the onion powder and garlic powder with finely minced red onions and minced garlic too.

Fresh Herbs: I’m using a mix of chopped fresh parsley and fresh oregano, but you can also add in fresh chives or fresh spring onions if you prefer. (If I have access to a herb garden, pretty much all the herbs I have go in!)

• Prep Time: 5 mins
• Marinating Time: 30 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Grilling