Ok so I’m SO EXCITED to have this brown sugar spiced pork tenderloin in my rotation. And that seems like I’m just trying to be dramatic because that’s what we do. But when meals and goals are built around a good lean protein and you find a new one– it’s GOLDEN. This is so good and SO EASY! So much easier than grilling tons of chicken tenderloins which is my lot in life. And I’ve learned I’m absolutely herb-obsessed… so topped with some zesty lightened up chimichurri and this meal is HEAVEN.
We go thru pork tenderloin like water over here. But we’re usually using it for some shredded meat in the instant pot like this barbecue pulled pork, or my favorite carnitas, or this shredded Greek pork! All three are on CONSTANT rotation over here. But I’d totally been missing out on a good old sliced pork tenderloin!
I tend to avoid the more classic plated dinners… like sometimes they remind me too much of a Jenny Craig sensible and I’m like eh. But I’ve gotten really into a more traditional meal on Sundays — and I can ALWAYS use new ways to make lean meats interesting. This was inspired by one of our favorite FLANK steak recipes EVER from How Sweet Eats. And SO easy. Whip up a quick rub/marinade… coat the tenderloins and let it marinate for a few…then throw them on the grill for 15 minutes — just long enough to make your quick light chimichurri, throw together a great salad, and slice some French or crusty bread to grill right when the pork’s done. Pretty much my Sunday dinner formula.
Brown Sugar Spiced Pork Tenderloin with Chimichurri
For the Pork:
- 2.5 lb pork tenderloin only 2.5 g fat for a 4 oz portion- I always get mine from Costco
- 6 cloves garlic or my favorite frozen dorot cubes
- 2 tbs brown sugar
- 1 tbs balsamic vinegar
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
For the Light Cilantro Basil Chimichurri:
- 1 cup fresh cilantro
- 1/3 cup fresh basil leaves
- 1/4 cup white balsamic vinegar
- Juice from half a lemon
- 2 cloves garlic frozen dorot cubes
- 1/2 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of red pepper flakes
- Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.
- Mix all of the other ingredients for the pork rub rub. It will make a thick marinade.
- Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight— OR just leave on the counter like I did for 15-30 minutes before grilling. Always best to let it come to room temp before grilling.
- Heat grill to pretty high heat.
- Spray grill carefully with cooking spray.
- Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. If you have a meat thermometer, internal temp should be about 140.
- Let rest for 10 minutes, tented with foil before slicing in!
- Pulse all chimichurri ingredients in a mini food processor or blender… it’s not as pretty without loads of olive oil, but the taste was still incredible with the pork!*
- If I have guests, (or for my chimichurri loving daughters) I’ll make this chimichurri, and then split it in half and whisk additional olive oil into one jar for anyone who’s not watching their fats. My macros are calculated for it without of course, but as long as you section some off, you can just weigh your portion from that batch!
- If you count macros, you can search “Lillie Eats and Tells Brown Sugar Spiced Pork” and “Lillie Eats and Tells Light Cilantro Basil Chimichurri” in My Fitness Pal and log the amount you take AFTER it’s cooked and prepared. You don’t have to worry about the raw ingredients etc!