Tuesday, February 19, 2019

Brown Sugar Spiced Pork Tenderloin with Chimichurri

I made this tonight and it was AMAZING!!! Seriously the flavors were so fresh  and interesting and it was easy peasy.  We had it with a couple of baguettes and some mashed potatoes. You could also easily pair it with mexican rice and beans or a big salad.


For the Pork:
  • 2.5 lb pork tenderloin (only 2.5 g fat for a 4 oz portion- I always get mine from Costco)
  • 6 cloves garlic (or my favorite frozen dorot cubes)- I halved this
  • 2 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 1 tbs olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp kosher salt
For the Light Cilantro Basil Chimichurri:
  • 1 cup fresh cilantro
  • 1/3 cup fresh basil leaves
  • 1/4 cup white balsamic vinegar
  • Juice from half a lemon
  • 2 cloves garlic 
  • 1/2 tbs olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch of red pepper flakes


  1. Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.
  2. Mix all of the other ingredients for the pork rub rub. It will make a thick marinade.
  3. Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight— OR just leave on the counter like I did for 15-30 minutes before grilling.  Always best to let it come to room temp before grilling.
  4. Heat grill to pretty high heat.
  5. Spray grill carefully with cooking spray.
  6. Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so.  If you have a meat thermometer, internal temp should be about 140.
  7. Let rest for 10 minutes, tented with foil before slicing in!
  8. Pulse all chimichurri ingredients in a mini food processor or blender… it’s not as pretty without loads of olive oil, but the taste was still incredible with the pork!*


  • Serving Size: 100 g pork with 30 g chimi
  • Calories: 207
  • Fat: 6.2
  • Saturated Fat: 1.6
  • Carbohydrates: 8.7


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