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Grid Iron Meat

Grilled Pork Tenderloin with Chimichurri

A tender, smoky grilled pork tenderloin meets the bright, garlicky punch of a fresh chimichurri sauce in this vibrant dish. Perfect for a summer evening, this is a quick-cooking, flavour-packed centrepiece that feels both elegant and relaxed.

INGREDIENTS
  • 1 pork tenderloin (about 500–600g), trimmed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 garlic clove, minced
  • Sea salt and freshly ground black pepper

For the chimichurri:

  • 1 large bunch flat-leaf parsley, finely chopped
  • 2 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried)
  • 3 garlic cloves, minced
  • ½ tsp chilli flakes
  • 2 tbsp red wine vinegar
  • 100ml extra virgin olive oil
  • Sea salt and black pepper to taste
METHOD

  1. Rub the pork tenderloin all over with olive oil, smoked paprika, minced garlic, salt and pepper. Set aside to marinate while you prepare the chimichurri.
  2. To make the chimichurri, mix the chopped parsley, oregano, garlic and chilli flakes in a bowl. Stir in the vinegar and olive oil, season with salt and pepper, and adjust acidity to taste.
  3. Preheat a grill or griddle pan to medium-high heat. Sear the pork on all sides, then lower the heat slightly and cook for 12–15 minutes, turning occasionally, until the internal temperature reaches 63°C.
  4. Rest the pork for 5–10 minutes before slicing into medallions.
  5. Serve warm, drizzled generously with chimichurri, with extra sauce on the side.
Multi-Cooker Option

In a Ninja Foodi, select Bake/Roast mode at 180°C and cook the rubbed pork tenderloin for 15–18 minutes, checking that the internal temperature reaches 63°C. Let it rest before slicing and serving with chimichurri.

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Rare breed pork tenderloin (fillet) - 500g

Rare Breed Pork – Tenderloin – 500g

Pork tenderloin, also known in the UK as pork fillet, is a fine-grained, tender cut suited to quick cooking. This 500g rare-breed pork tenderloin serves 2 and can be roasted whole, pan-seared, grilled or sliced into medallions and stir-fries.

£11.50

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Sides:

  • Grilled baby potatoes with rosemary and sea salt.
  • A simple tomato and red onion salad dressed with sherry vinegar.
  • Charred courgettes with mint and lemon.
  • Buttered sweetcorn on the cob with smoked paprika.
  • A warm farro and roasted pepper salad.

Matches:

  • Ingredients: garlic, lemon, red peppers, chillies, coriander, sherry vinegar.
  • Herbs & spices: parsley, oregano, smoked paprika, mint, cumin.
  • Grains & sauces: bulgur, farro, chimichurri, aioli.

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Preparation Time: 15 minutes
Cooking Time: 15–20 minutes (including resting)

Hot Tips

  • Don’t overcook the tenderloin — it’s lean and best served just slightly pink in the centre.
  • Make the chimichurri in advance to let the flavours meld, but don’t refrigerate it for more than a few hours to keep its colour vibrant.
  • If grilling outdoors, rest the pork under foil to keep it juicy while you finish other elements.

Pairings

Red Wine:

  • Argentine Malbec — soft tannins and ripe fruit complement the smoky pork and herbal sauce.
  • Rioja Crianza — subtle oak and red berry notes match beautifully.

White Wine:

  • Albariño — crisp, citrusy, and slightly saline.
  • Sauvignon Blanc from Marlborough — zippy acidity cuts through the richness.

Beer & Cider:

  • A light amber ale — malty but not overpowering.
  • Dry cider — refreshing and slightly tart.

Non-Alcoholic:

  • Sparkling water with a squeeze of lime.
  • A chilled herbal iced tea, such as mint and lemon verbena.
  • A fresh lemonade with a hint of ginger.

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