Print Recipe

Grilled Pork with Chimichurri Sauce

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 - 6 servings


For the Chimichurri Sauce

  • 2 tablespoons garlic I used about 5 - 6 cloves
  • 2 cups fresh parsley leaves be sure to wash it well, my fresh parsley had a lot of sand in it.
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon dried red pepper flakes
  • salt to taste
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 2 tablespoons water

For the Pork

  • 2 pork tenderloins
  • bacon strips enough to wrap each chunk of pork tenderloin


  • For the Chimichurri Sauce
  • I started with the garlic and processed it with a few pulses until it was minced then added the washed parsley and processed it with a few more pulses.
  • Add the oil, vinegar, water and seasonings, pulse until you have a well-blended, smooth consistency.
  • Transfer ¼ of it to a separate bowl to serve on the side. The rest can be used right away to baste the pork or refrigerated until later.
  • For the Pork
  • Preheat your grill to medium heat.
  • Trim off any excess fat and silverskin. I cut off the narrow tips at the ends and cooked them separately without the Chimichurri sauce for my youngest daughter. Cut the remaining tenderloin into 2-inch thick fillets.
  • Wrap each pork filet with a piece of bacon. You can overlap the bacon by an inch but no more. Trim off any excess.
  • Skewer 3 or 4 fillets being sure to leave room in between them. Don't make my mistake by putting to many on one skewer. For stability, stick a second skewer through the meat.
  • Repeat until all the fillets are skewered.
  • You can brush the pork with the Chimichurri sauce or try my sauce in a pan technique as described above. Just be sure there is some extra to apply when cooking.
  • Grill the skewers of meat with the grill cover on for about 4 minutes per side. Four sides means a total of about 16 minutes.
    You are looking for an internal temperature of about 145º F. Remember, each time you turn the meat, baste with some of the Chimichurri sauce.
  • When done, remove and serve.