Roasted pork tenderloin with garlic and herb chimichurri marinade

Roasted Pork Tenderloin with garlic and herb chimichurri marinade combines juicy tender pork with a zesty, herbaceous chimichurri that is perfect for both weeknight dinners and special occasions. It’s simple, yet impressive, and everything can be roasted in all together, making cleanup a breeze!

This roasted pork tenderloin, called Solomillo de cerdo con chimichurri de hierbas y ajo in Spanish, is one of my favorite meals to make when I have extra herbs in the fridge! I can mix up the herbs with garlic, olive oil and apple cider vinegar for a flavorful and easy marinade that makes this pork so delicious. It might seem like this is a decadent meal, but actually it is very easy to make and doesn’t take that much time!

Paired with some simple side dishes, this pork tenderloin with herby chimichurri can easily feed a crowd!

Ingredients Needed

• Pork Tenderloins: Lean, tender, and quick to cook. They’re the star of the show, perfect for soaking up the flavors of the chimichurri.
• For the Roasting Pan: Add some white wine (or your choice of broth), baby potatoes, sweet onions, and rosemary and thyme sprigs to the roasting pan with the tenderloins!

For the Chimichurri Marinade

• Garlic: For a depth of savory flavor!
• Fresh Herbs: I used a combination of parsley, basil and oregano. When you are using parsley in chimichurri, be sure to use just the leaves.
• Dried Herbs: Dried oregano and thyme add extra flavor as well!
• Olive Oil: Use a high quality extra virgin olive oil for the best flavor.
• Apple Cider Vinegar: Apple cider vinegar adds just the right amount of tang, and helps to keep the pork tenderloin tender. Generally, red wine vinegar is used in chimichurri, however, apple cider vinegar is best with pork!
• Smoked Paprika: For a slightly smoky flavor!
• Salt & Pepper: Season the chimichurri to taste with salt and pepper.

How to Make Roasted Pork Tenderloin & Chimichurri

1. Make Chimichurri: Blend ingredients for the herb and garlic chimichurri marinade. It is best to use a food processor or a blender.

2. Add Half to Pork Tenderloin: Rub pork tenderloin with half of the chimichurri marinade. Save the rest of the chimichurri for the potatoes and for serving. If you have time, allow the pork tenderloins to marinate for a few hours in the refrigerator.

3. Preheat & Season Potatoes: Pre-heat oven to 425F. Toss the potatoes with some of the additional chimichurri marinade.

4. Add Additional Ingredients to Pan: Add the sliced onions to the center of the roasting pan, place the tenderloins on top of the onions, add the potatoes on the sides. Pour the white wine into the pan. Add the fresh herb sprigs.

5. Roast: Bake for ~ 25-30 minutes (145F internal temp), and let rest for 3-5 minutes before cutting/serving.

6. Serve & Enjoy: Add the remaining chimichurri sauce on top to serve.

Tips for Success

• Marinate for maximum flavor! The herb and garlic chimichurri will infuse extra flavor into the pork tenderloins. It is worth it to allow them to marinate for at least 30 minutes or up to a few hours in the refrigerator before roasting!
• Check the temperature with a thermometer. Since pork can dry out easily, make sure to check the internal temperature after around 25 minutes of roasting. The internal temperature should hit 145 degrees F for a tender pork tenderloin.
• The more herbs, the better! When making the herb and garlic chimichurri, be sure to add lots of herbs. You can add parsley, cilantro, basil and oregano, or any combination of the four. The herb-packed chimichurri makes this pork tenderloin recipe irresistible!

Serving Suggestions

Roasted pork tenderloin with herb and garlic chimichurri pairs wonderfully with a few fresh, vibrant sides! Since the potatoes roast along with the tenderloins, you will already have tender, flavorful potatoes. For additional sides, try serving it with some of my personal favorites:

• Green Bean Tomato Salad
• Quinoa Salad with Red Pickled Onions
• Latin-Style White Rice
• Grilled asparagus

Frequently Asked Questions

Can I use a different cut of pork?

Yes, you can use pork loin if you prefer, but keep in mind that it may take longer to cook. Pork tenderloin is leaner and smaller, so it cooks faster, which makes it perfect for this recipe.

Can I grill the pork tenderloin instead?

Absolutely! You can make grilled pork tenderloin over medium heat for about 20-25 minutes, turning occasionally, until they reach an internal temperature of 145°F. You can also grill the potatoes and onions in a foil packet.

How should I store leftovers?

Store any leftover pork in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to avoid drying it out. The potatoes can be stored in the same way.

Roasted pork tenderloin with herb and garlic chimichurri

Recipe for pork tenderloin with herb and garlic chimichurri marinade. You can also add baby potatoes and sweet onions to the roasting pan.

5 from 2 votes

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Course: Main dish

Cuisine: Fusion, International, Latin American, South American

Keyword: Chimichurri marinade, Comfort food, Garlic, Herbs, Pork, Roasted, Solomillo, Tenderloin

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 to 10 servings

Ingredients

• 2 pork tenderloins – each pork tenderloin is 1 lb or 500 grams, so total is 2 lbs or a little under 1 kg of pork

Herb and garlic chimichurri marinade:

• 4-5 garlic cloves
• A large bunch of fresh herbs: parsley – leaves only, basil, oregano
• ½ tablespoon dry oregano
• ½ tablespoon dry thyme
• 3-4 tablespoons of olive oil
• 1 tablespoon of cider vinegar
• 1 teaspoon of smoked paprika
• Salt/pepper

To add to roasting pan:

• ½ cup of white wine – can also use broth
• Baby potatoes or potatoes cut into small chunks
• Sweet onions sliced
• Rosemary and thyme sprigs – optional

Instructions

• Blend ingredients for the herb and garlic chimichurri marinade
  
• Rub pork tenderloin with half of the chimichurri marinade. Save the rest of the chimichurri for the potatoes and for serving. If you have time allow the pork tenderloins for marinate for a few hours in the refrigerator.
  
• Pre-heat oven to 425F.
• Toss the potatoes with some of the additional chimichurri marinade.
  
• Add the sliced onions to the center of the roasting pan, place the tenderloins on top of the onions, add the potatoes on the sides. Pour the white wine into the pan. Add the fresh herb sprigs.
  
• Bake for ~ 25-30 minutes ( to 145 internal temp), let rest for 3-5 minutes before cutting/serving.
  
• Add the remaining chimichurri sauce on top to serve.
  

Step by step preparation photos for roasted pork tenderloin with chimichurri marinade:

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