Equipment
Ingredients
Pork Tenderloin and Marinade
- 910 g pork tenderloin
- 15 g garlic, chopped
- 6 g salt
- 2½ g cumin
- 50 g dried oregano
- 25 g onion, finely chopped
- 45 ml olive oil
- 30 ml orange juice
Chimichurri Sauce
- 80 ml olive oil
- 30 ml orange juice
- 30 g parsley, torn
- 60 ml lime juice
- 30 ml white wine vinegar
- 15 g garlic, chopped
- 50 g dried oregano
- 6 g salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 643 kcal
- Protein
- 45 g
- Carbohydrates
- 35 g
- Fat
- 40 g
- Fiber
- 11 g
- Sugar
- 11 g
- Sodium
- 2118 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 26 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 105 mg
- Potassium
- 1678 mg
- Calcium
- 453 mg
- Iron
- 12.8 mg
- Magnesium
- 129 mg
- Phosphorus
- 63 mg
- Zinc
- 4.3 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 32 mg
- Vitamin E
- 9.2 mg
- Vitamin K
- 298 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.4 mg
- Folate
- 78 mcg
- Water
- 210 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the pork tenderloins on a large sheet of heavy-duty aluminum foil.
Rub the meat with 10g of chopped garlic, 6g of salt, the cumin, 3g of dried oregano, and the chopped onion.
Drizzle the surface of the pork with 45ml of olive oil and 30ml of orange juice.
Fold the foil over the pork and seal the edges tightly to create a leak-proof packet.
Whisk together the torn parsley, lime juice, vinegar, 80ml olive oil, 15g garlic, 50g oregano, 6g salt, and black pepper in a bowl.
Preheat one side of your grill to medium heat (approximately 175°C/350°F).
Place the foil packet on the unheated side of the grill and cook with the lid closed for 1 hour, turning the packet occasionally.
Remove the pork from the foil and slice into medallions.
Serve the sliced pork immediately with the chimichurri sauce spooned over the top.
Chef's Notes
- For the best flavor, marinate the pork for at least 2 hours, or preferably overnight, in the refrigerator.
- Ensure your grill has a distinct hot and cool zone. The indirect heat method is crucial for cooking the tenderloin evenly without burning the exterior.
- The quality of your herbs will significantly impact the chimichurri. Use fresh, vibrant parsley and good quality olive oil for the best results.
- Don't overcook the pork tenderloin. It's a lean cut and can become dry quickly. Aim for an internal temperature of 71°C (160°F).
- Allow the pork to rest for 5-10 minutes after cooking before slicing. This helps redistribute the juices, resulting in a more tender and moist final product.
Storage
Refrigerator: 72 hours — Store sauce and pork in separate airtight containers.
Freezer: 2 months — Freeze pork and sauce separately.
Reheating: Reheat sliced pork in a pan over medium heat or in a 175°C (350°F) oven until the internal temperature reaches 74°C (165°F).
Troubleshooting
Pork is dry and tough
Cause: Internal temperature exceeded 71°C (160°F) or was cooked over direct heat
Fix: Spoon extra chimichurri sauce over the meat to add moisture
Prevention: Use an instant-read thermometer and ensure the packet stays on the cool side of the grill
Sauce is excessively thick or bitter
Cause: The high volume of dried oregano (100g total) absorbed all liquid
Fix: Thin the sauce with 15-30ml of additional olive oil or water
Prevention: Ensure oregano is measured by weight, not volume
Cultural Context
Pork is a staple in Cuban cuisine, often prepared with citrus and herbs to tenderize and add flavor. Chimichurri, while originating from Argentina and Uruguay, has become a beloved accompaniment in Cuban kitchens, its vibrant, herbaceous profile cutting through the richness of grilled meats.
