Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables
by Sommer Collier — last updated on Oct 20, 2025 
Use the simple 7 6 5 Pork Tenderloin method for an easy, fabulous, and healthy meal any night of the week.
Why We Love This Grilled Pork Tenderloin Recipe
Even for those of us who love to tinker around our kitchens, there are days we don’t feel like cooking.
On days when we are so busy or so focused on something else, the idea of cooking dinner just hangs over us like a wet blanket.
Of course, in grown-up land, the words “don’t feel like it” mean nothing.
As we all know, responsible people do plenty of things every day that they don’t feel like doing.
Come to think of it, I don’t ever feel like unloading the dishwasher, doing laundry, or scrubbing bathrooms. Yet they are done every week without fail.
This shifts cooking dinner into the proper light. I may not feel like cooking today, but most days, it’s a joyous experience. I should be thankful for that.
On days we don’t feel like cooking, there are options…
- Leftovers. I seem to be the only person in the house that enjoys them.
- Takeout. Sometimes, it’s more work to load the kids in the car and drive somewhere to get it.
- “Snack tray” as my kids call it (i.e. charcuterie). Cheese, olives, sliced salami, and crackers. The most appealing choice so far, but not very healthy.
- Make something super quick, healthy, and delicious that doesn’t seem like work.
I usually go with option 4.
Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables is a meal I make on just such an occasion that fills the role of a healthy home-cooked dinner.
It starts and ends with chimichurri, a bright, bold, aromatic Argentinian sauce. Chimichurri is essentially a thick vinaigrette that can be used as a marinade or sauce for just about everything.
Seriously… I have used chimichurri on beef, chicken, seafood, potatoes, salad, bruschetta, and numerous other items. Yet it always tastes as if it was made solely for that one dish.
How To Make Pork Tenderloin and Sides
To make Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables, begin by pureeing the ingredients for chimichurri in the food processor.
Then rub the chimichurri over pork loins and toss it with sliced sliced veggies.
Put both the pork and the veggies in the fridge in an airtight container until everyone is good and hungry. Later, grill both the pork and veggies, slice the tenderloin into medallions, and Viola! Dinner (a dinner you could even serve to guests) is served!
Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables is a dinner that far surpasses leftovers OR takeout, in my opinion.
It takes very little effort yet offers huge bonus points in the flavor department!
Get The Full (Printable) Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables Recipe Below.
Pork Tenderloin on Gas Grill 7-6-5
The tenderloin is a lean cut of meat, which means it can quickly go from overcooked to undercooked. So, what is the 7-6-5 method? It is an easy-to-remember grilling technique for perfectly cooked pork tenderloin. The numbers simply refer to how long you spend cooking each side of the meat. That is, seven minutes on one side, then six on the other, then finally five minutes cooking with the grill turned off. This method keeps everything super simple while giving you the perfect cook on your pork tenderloin every time!
Frequently Asked Questions
For a perfect medium rare, you are looking for an internal temperature of about 145-150°F. You can check this by inserting a meat thermometer in the thickest part of the tenderloin. This will give you pork that is lightly pink in the middle and very juicy and flavorful. Keep in mind that once this temperature is reached, it is important to rest your meat for several minutes so that it retains all its liquid and stays moist. If you prefer to see no pink at all, you can cook your meat up to 160°F without drying out your pork too much.
Chimichurri is a delicious herbaceous sauce most commonly found in Latin American cuisine. It primarily consists of parsley, garlic, and olive oil but is usually enhanced by the addition of some spices, herbs, and vinegar.
About 18 minutes. Using the 7-6-5 method for grilling pork tenderloin, you can reach the perfect medium rare cook on the pork tenderloin in 18 minutes on the grill at medium heat. This should get you to the ideal internal temperature (145°F) and keep your meat moist and tender.
Looking For More Easy Weekday Meals? Here Are Some Others To Try:
- Homemade Beefaroni
- Garlic Parmesan Chicken Pasta (One-Pot!)
- Italian Sausage Tortellini Soup
- Italian Ground Beef and Potatoes
- Hunan Chicken Stir Fry
- Curried Chickpeas With Spinach
Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables
Ingredients
- 2 pork tenderloins, 1 pound each
- 1 bunch fresh parsley, stems removed
- 1 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1/2 teaspoon dried crushed red pepper
- 3 small zucchini
- 3 small summer squash
- 6 medium carrots
- 1 pound asparagus
Instructions
- For the Chimichurri: Place the parsley, olive oil, red wine vinegar, dried oregano, cumin, salt, garlic cloves, and crushed red pepper in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
- Cut both type of squash and the carrots in half lengthwise. (Cut fat carrots in quarters.) Trim the ends of the asparagus. Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
- Rub 1/4 cup of the chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
- Preheat grill to medium heat. Grill the pork on one side for seven minutes. Then rotate to the other side and continue to cook for six minutes. Then, turn off the heat, close the lid, and allow the pork a further 5 minutes. The internal temperature of the pork should be 145-150°F. If needed allow the pork to sit in the hot grill an additional 2-5 minutes to finish cooking. Let the meat rest 5-10 minutes, then slice into 1/2-inch pieces.
- After the pork comes off the grill, place the veggies on the grill. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top.
Oh how lovely this is!!! So fresh.
The colours are so vibrant! YUMMY summer!
This looks delicious and so easy! I will definitely be putting it on my rotation. I love how quickly it comes together. Your pictures make it mouthwatering as well!
We all have those days where we wish for that day we had a live in chef. Nice save on a I don't feel like cooking day.
This is also one of my go to sauces. We love it over fish and steak. I so hear you on the days that you just don't feel, but I find that usually after I finish making dinner, I'm happy that I did it.
I definitely have "I don't feel like it" days! :) This looks fantastic and delicious!
Well, I'm back offering up witty and humoures comments. Alright, nothing comes to mind other than I hear your becoming a known face around the culinary world known as Asheville. Getting identified public is cool, congratulations! Keep up the hard work and good cooking, Giada may be in fear of losing her job…….
What a platter of summer bounty! Those vegetables look stunning, and I'm sure they tasted better. The heat and busyness of summer makes me want to turn to easy, light and healthy meals too. This looks wonderful!
Last night I got home and felt physically drained. I was on the verge going for your option 2. I deliberated over option 3 and in the end pulled myself together and went for option 4.
It's so much more satisfying make something quick and homemade. I wish I'd seen your chimichuri last night though. I totally would have made it. It looks perfect and so tasty too.
Oh boy..that's a plate of summer and goodness! The chicken looks so delectable with all the grilled veggies!
Ok, don't think I am weird, but I have never had chimichurri! I think I will now though, it looks quick and easy and delicious! :)
Love the idea of using chimichurri with pork. Thanks for your post.