Grilled Lime-Charred Pork Tenderloin with Cilantro Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin marinated in lime and garlic, grilled to perfection, and served with a bright cilantro chimichurri sauce. This latin american-inspired pork ready in about 35 minutes pairs pounds pork tenderloin, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup fresh lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp kosher salt, and 1 tsp black pepper.
  2. Step 2: Place 1.5 pounds pork tenderloin in a resealable plastic bag and pour marinade over it. Seal and refrigerate for at least 1 hour, preferably 3 hours.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove tenderloin from marinade and let excess drip off.
  4. Step 4: Grill pork tenderloin for 15-18 minutes, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F.
  5. Step 5: While pork rests, make chimichurri by finely chopping 1 cup fresh cilantro leaves and mixing with 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1 tsp honey, and 1 tbsp olive oil.
  6. Step 6: Slice pork into medallions and serve drizzled with cilantro chimichurri.

Frequently asked questions

How long does Grilled Lime-Charred Pork Tenderloin with Cilantro Chimichurri take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lime-Charred Pork Tenderloin with Cilantro Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds pork tenderloin from drying out.

Can I substitute ingredients in Grilled Lime-Charred Pork Tenderloin with Cilantro Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lime-Charred Pork Tenderloin with Cilantro Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lime-Charred Pork Tenderloin with Cilantro Chimichurri?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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