Baked pork tenderloin marinated in a simple cilantro chimichurri! This pork tenderloin is bursting with big flavor!
There are a few things that I’m currently obsessing over and one of those things is cilantro.
Like, I know that some of you think it tastes like soap and I guess that you’re all out there still living your life, but I’m just not sure how it has any joy in it. Life without cilantro? I just can’t.
What do you put on your tacos? In your salsa? In your cilantro lime cauliflower rice? On top of your low carb taco soup? I just don’t get it.
Anyway, today’s recipe is for the cilantro lovers. I see you out there.
Let’s get started with this delectable cilantro chimchurri! 
What is chimichurri?
Chimichurri is a sauce traditionally made of parsley, garlic, vinegar, oil, and crushed red pepper. The ingredients all get tossed in a food processor or blender and processed together to make the most brightly flavored, gorgeously green, vibrant tasting sauce you’ll ever get a chance to dig into. 
I’ve swapped out half of the parsley for cilantro in this recipe, because like I said above: cilantro is life. This cilantro chimichurri also has loads of garlic, onion, and some jalapeno for a little kick. I could seriously eat this by the spoonful!
How to make chimichurri:
You’ll start with a cup each of parsley and cilantro. Add those to a food process or blender along with three cloves of garlic, a chopped and seeded jalapeno, some diced onion, salt and pepper. You’ll also drizzle in a quarter cup of olive oil and three tablespoons of vinegar. I use white distilled vinegar, but apple cider works as well. Process the mixture until it’s just slightly chunky.
Marinade for pork tenderloin:
Add your pork tenderloin to a large zip top bag and pour half of the cilantro chimichurri into the bag. Place the remaining chimichurri in a sealed dish and refrigerate until ready to eat. Be sure to coat the pork in the chimichurri and then seal the bag and refrigerate for at least 4 hours. The longer the better!
How to make baked pork tenderloin:
We’re going to make this pork tenderloin in the oven, but I think it’s important to sear it on the stove first. It gives the outside this gorgeous, crispy crust. Start with a screaming hot cast iron skillet and a little olive oil. Sear on all sides until you have a nice crust. 
Pop the skillet into a 425 degree oven for 15-20 minutes or until a thermometer reads 145 degrees on the pork. Let the pork rest for 5 minutes before slicing and drizzling with the reserved chimichurri. There you have it! Baked pork tenderloin drizzled with a vibrant cilantro chimichurri! This whole dish is just divine and I think you’re going to love it! For more recipes like this, be sure to follow me on Pinterest or Facebook! 
Chimichurri Pork Tenderloin
Ingredients
- 1 cup fresh flat-leaf parsley
- 1 cup fresh cilantro
- 3 large garlic cloves
- 1 jalapeno pepper diced, seeds removed
- 1/4 cup chopped white onion
- 1 teaspoon salt
- 5 tablespoons olive oil divided
- 3 tablespoons vinegar
- 1 pound pork tenderloin
Instructions
- Add the parsley, cilantro, garlic, jalapeno, onion, salt, 4 tablespoons olive oil, and vinegar to a food processor or blender and process until nearly smooth.
- Pour half of the mixture into a small dish, cover, and refrigerate until ready to serve.
- Add the pork tenderloin to a large zip top bag and add the remaining half of the chimichurri to the bag. Coat the pork in the sauce, seal bag, and refrigerate for at least 4 hours.
- Preheat oven to 425 degrees. Heat a cast iron skillet over high heat.
- Add the remaining tablespoon of oil to the skillet and heat until shimmering. Add the pork and sear on all sides, about 3 minutes per side, until golden brown.
- Transfer skillet to oven and bake for 15-20 minutes or until pork reaches 145 degrees.
- Let rest for 5 minutes before slicing and serving with reserved chimichurri.
Nutrition Information:
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Kari says
Wonderful flavor! Beautiful presentation
Karly Campbell says
Thanks, Kari!
Victor says
Loved the cilantro chimichurri, perfect way to use up that big bunch you have to buy at the store.
Karly Campbell says
Glad you enjoyed it! 🙂
Lynette says
My chimichurri sauce calls for fresh oregano, 1/2 cup, in place of cilantro. It’s a great sauce.
Michelle Hoffman says
I’m one who hates cilantro so I just used parsley, the pork was great! Tender and tasty. Thanks for the recipe.
Derek says
Is there another herb besides cilantro? I can’t syand that stuff!
Karly Campbell says
You can just use more parsley. 🙂