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Grilled Chimichurri Pork Tenderloin

  • Prep 60 min
  • Total 60 min
  • Servings 4

Fire up the grill! This beautiful chile-packed recipe elevates the humble pork tenderloin from weeknight protein to party pro. MORE + LESS -

Ingredients

4
(10-inch) pieces cooking twine
1
tablespoon olive oil
1
tablespoon lime juice
1/2
cup chopped fresh Italian (flat-leaf) parsley leaves
2
cloves garlic, finely chopped
1 1/4
teaspoons salt
1
teaspoon chopped fresh oregano leaves
1/2
teaspoon crushed red pepper flakes
1
pork tenderloin (1 1/4 lb)
6
tablespoons butter
1
teaspoon chili powder
1
teaspoon smoked paprika
4
ears fresh sweet corn, husks removed
1/4
cup crumbled queso fresco cheese
2
tablespoons chopped fresh cilantro leaves
1
lime, cut into wedges

Steps

Hide Images
  • 1
    Heat gas or charcoal grill. Soak twine in water to prevent burning. In medium bowl, mix olive oil, lime juice, parsley, garlic, 1/4 teaspoon of the salt, the oregano and pepper flakes.
  • 2
    Make 1-inch cut down length of tenderloin; do not cut all the way through. Press sides of tenderloin down so it lies flat. Cover with plastic wrap; pound with flat side of meat mallet to 1/2 inch thick. Spread parsley mixture over tenderloin to within 1/2 inch of edges. Tightly roll up tenderloin lengthwise. Tie tightly with twine.
  • 3
    Melt 2 tablespoons of the butter. Brush tenderloin with butter, then rub in chili powder, smoked paprika and 1/2 teaspoon of the salt. Place on grill over medium heat. Cover grill; cook 17 to 22 minutes, turning frequently, until thermometer inserted in center of tenderloin reads 145°F. Transfer to cutting board; cover with foil and let stand 5 minutes. Cut and discard strings. Cut tenderloin into slices with serrated knife.
  • 4
    Meanwhile, melt remaining 4 tablespoons butter. Coat corn with butter, and sprinkle with remaining 1/2 teaspoon salt. Grill 4 to 6 minutes, turning frequently, until golden brown on several sides. Top with queso fresco and cilantro. Serve tenderloin with corn and lime wedges.

Expert Tips

  • Don’t chop cilantro too far in advance. The beautiful, delicate leaves blacken and wilt easily.
  • Like it hot? Use 1/4 teaspoon more crushed red pepper flakes in the filling.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
15g
74%
Trans Fat
1g
Cholesterol
140mg
46%
Sodium
1040mg
43%
Potassium
820mg
23%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
15%
Sugars
6g
Protein
38g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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