13 Zesty Chimichurri Grilled Pork Recipes Full Of Flavor

Firing up the grill with a fresh chimichurri marinated pork chop is a summer dream come true. The aroma of herbs and garlic fills the backyard with a promise of deliciousness. If you’re looking to add a bit of zest and flavor to your grilling repertoire, these recipes are a must-try. Get ready to explore the vibrant tastes of Argentinian cuisine with every bite. These flavorful ideas are just what your next barbecue needs.

Classic Chimichurri Grilled Pork Chops

Classic Chimichurri Grilled Pork Chops are a delightful fusion of bold flavors and succulent meat, making them a perfect choice for a special dinner or a weekend barbecue. This dish highlights the vibrant and tangy Argentinian chimichurri sauce, which is used both as a marinade and a finishing sauce. The fresh herbs, garlic, and tangy vinegar in the chimichurri complement the rich, savory flavor of the pork chops, creating a mouthwatering meal that’s both easy to prepare and impressive to serve.

To make this dish, you start by preparing the chimichurri sauce, which will also be used to marinate the pork chops, infusing them with flavor and tenderness. The pork chops are then grilled to perfection, achieving a beautiful char on the outside while remaining moist and juicy inside. This recipe serves 4-6 people, making it ideal for a family gathering or dinner with friends. The finished dish isn’t only a feast for the taste buds but also a visually appealing plate that brings a touch of elegance to your dining table.

Ingredients:

• 4-6 bone-in pork chops, about 1-inch thick
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the finely chopped parsley, cilantro, oregano, and minced garlic. Add the olive oil, red wine vinegar, lemon juice, and red pepper flakes. Stir until well combined. Season with salt and black pepper to taste. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
2. Marinate the Pork Chops: Place the pork chops in a large, shallow dish. Pour half of the chimichurri sauce over the pork chops, guaranteeing each chop is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
4. Grill the Pork Chops: Remove the pork chops from the marinade, allowing any excess to drip off. Place them on the preheated grill. Grill for about 5-6 minutes on each side, or until the internal temperature reaches 145°F (63°C). Adjust the cooking time as needed depending on the thickness of the chops.
5. Rest and Serve: Remove the pork chops from the grill and let them rest for 5 minutes. This helps the juices redistribute throughout the meat. Serve the pork chops with the remaining chimichurri sauce drizzled on top.

Extra Tips:

For even more flavor, consider using a meat thermometer to guarantee your pork chops are cooked to just the right temperature, ensuring they remain juicy and tender. If you don’t have access to a grill, these pork chops can also be cooked in a grill pan on the stovetop or roasted in the oven. If you prefer a spicier kick, increase the amount of red pepper flakes in the chimichurri sauce. Enjoy your Classic Chimichurri Grilled Pork Chops with a side of grilled vegetables or a fresh salad for a complete meal.

Spicy Chimichurri Marinated Pork Tenderloin

For those who crave a little heat with their savory dishes, this Spicy Chimichurri Marinated Pork Tenderloin is a delightful culinary adventure. The blend of fresh herbs, garlic, vinegar, and a touch of red pepper flakes creates a vibrant chimichurri sauce that doubles as a marinade and a topping. Juicy and flavorful, the pork tenderloin absorbs the robust flavors of the marinade, resulting in a perfectly grilled piece of meat with a delightful spicy kick. This dish is perfect for a weekend barbecue with friends or a special family dinner, offering a taste of South America with every bite.

The beauty of this recipe lies in its simplicity and the explosive flavors that come together to create a memorable dining experience. The tenderloin, known for its lean and tender characteristics, benefits immensely from the marinating process, which not only enhances the flavor but also guarantees the meat remains moist during grilling.

Served alongside this spicy chimichurri sauce, the dish isn’t only visually appealing but also tantalizing to the taste buds. Prepare to impress your guests with this easy yet sophisticated dish.

Ingredients for 4-6 servings:

• 2 pork tenderloins (about 1 pound each)
• 1 cup fresh parsley leaves, finely chopped
• 1/2 cup fresh cilantro leaves, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 6 cloves garlic, minced
• 1/2 cup red wine vinegar
• 1 cup olive oil
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, cilantro, oregano, and garlic. Stir in the red wine vinegar and olive oil until well mixed. Add the red pepper flakes, salt, and black pepper, adjusting the seasoning to taste. Set aside half of the chimichurri sauce for serving.
2. Marinate the Pork: Place the pork tenderloins in a large resealable plastic bag or shallow dish. Pour the remaining half of the chimichurri sauce over the pork, guaranteeing it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours or overnight for maximum flavor.
3. Preheat the Grill: About 30 minutes before you’re ready to cook, preheat your grill to medium-high heat, approximately 400°F (200°C). Remove the pork from the refrigerator to bring it closer to room temperature.
4. Grill the Pork: Remove the pork from the marinade and let any excess drip off. Place the pork on the grill and cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
5. Rest and Serve: Remove the pork from the grill and let it rest for about 5 minutes before slicing. Serve the sliced pork with the reserved chimichurri sauce drizzled over the top.

Extra Tips:

To guarantee even cooking, try to choose pork tenderloins that are similar in size. This will help them cook at the same rate on the grill. If you prefer a milder sauce, reduce the amount of red pepper flakes or omit it entirely for a more traditional chimichurri.

Additionally, the chimichurri sauce can be made a day in advance to allow the flavors to meld together, enhancing its robust flavor profile. Enjoy this dish with a side of grilled vegetables or a fresh green salad for a complete meal.

Chimichurri Pork Skewers With Vegetables

Chimichurri Pork Skewers with Vegetables is a delightful fusion of vibrant flavors and textures, making it a perfect dish for grilling enthusiasts. The star of this recipe is the chimichurri sauce, a zesty and herbaceous Argentinean condiment, which is used both as a marinade and a finishing drizzle.

This dish combines succulent pieces of pork tenderloin with a variety of colorful vegetables, all skewered and grilled to perfection. The result is a meal that’s as visually appealing as it’s delicious, offering a balance of smoky, tangy, and savory notes.

Ideal for gatherings or a family dinner, these skewers are simple to prepare and cook quickly on the grill. The assortment of vegetables not only adds color but also enhances the dish with their natural sweetness and charred flavors.

Whether you’re a seasoned grill master or a beginner, this recipe is straightforward, allowing you to enjoy a gourmet meal right from your backyard grill. The key to success lies in the chimichurri sauce, which infuses the pork and vegetables with its bold, fresh taste.

Ingredients (Serves 4-6)

• 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon red pepper flakes
• Salt and pepper, to taste
• Metal or soaked wooden skewers

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the chopped parsley, minced garlic, fresh oregano, olive oil, red wine vinegar, and red pepper flakes. Mix well and season with salt and pepper to taste. Set aside half of the sauce to use as a marinade and the other half for serving.
2. Marinate the Pork: Place the cubed pork tenderloin in a resealable plastic bag or shallow dish. Pour half of the chimichurri sauce over the pork, making certain all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or overnight for more intense flavor.
3. Prepare the Skewers: Preheat your grill to medium-high heat. Thread the marinated pork, bell peppers, onion wedges, and zucchini onto the skewers, alternating between meat and vegetables.
4. Grill the Skewers: Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender and slightly charred.
5. Serve: Transfer the skewers to a serving platter and drizzle with the reserved chimichurri sauce. Serve immediately while hot.

Extra Tips

For the best results, make sure your grill is well-oiled to prevent the skewers from sticking. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Feel free to experiment with other vegetables such as cherry tomatoes or mushrooms to suit your taste. Adjust the heat level of the chimichurri by increasing or decreasing the amount of red pepper flakes.

This dish pairs wonderfully with a simple green salad or grilled bread to soak up any extra sauce.

Grilled Pork Ribs With Chimichurri Glaze

Grilled Pork Ribs With Chimichurri Glaze is a delightful dish that brings together the smoky flavors of grilled pork and the vibrant, herbaceous notes of chimichurri sauce. Perfect for backyard barbecues or a cozy family dinner, this recipe elevates the classic pork ribs by using a flavorful chimichurri glaze that not only adds a zesty kick but also assists in caramelizing the ribs as they cook.

The combination of parsley, garlic, vinegar, and a hint of chili in the chimichurri sauce pairs beautifully with the rich, savory taste of pork ribs, creating a mouthwatering experience for any meat lover.

This recipe serves 4-6 people, making it ideal for sharing with friends and family. The preparation involves marinating the ribs and then grilling them to perfection while basting them with the chimichurri glaze. The grilling process allows the ribs to develop a deliciously charred exterior while remaining tender and juicy inside.

Whether you’re an experienced griller or a novice cook, this recipe provides easy-to-follow steps to guarantee your ribs turn out perfectly every time.

Ingredients:

• 2 racks of pork ribs (4-6 pounds total)
• Salt and pepper, to taste
• Olive oil, for brushing

Chimichurri Glaze:

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Cooking Instructions:

1. Prepare the Chimichurri Glaze: In a mixing bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, and red pepper flakes. Season with salt and pepper to taste. Mix well until all ingredients are fully incorporated. Set aside half of the chimichurri sauce for serving and use the other half as the glaze.
2. Prepare the Ribs: Remove the silver skin from the back of the ribs to allow the flavors to penetrate better. Season the ribs generously with salt and pepper on both sides. Brush lightly with olive oil to help prevent sticking on the grill.
3. Marinate the Ribs: Place the seasoned ribs in a large dish or resealable plastic bag. Pour half of the chimichurri glaze over the ribs, making sure they’re well coated. Marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.
4. Preheat the Grill: Preheat your grill to medium heat, around 350°F (175°C). If using a charcoal grill, wait until the coals are covered with white ash for even heat distribution.
5. Grill the Ribs: Place the ribs on the grill, bone side down. Cover and cook for 1.5 to 2 hours, turning occasionally and basting with the remaining chimichurri glaze every 20 minutes to build up a nice caramelized crust.
6. Check for Doneness: The ribs are done when they’re tender and the internal temperature reaches 190°F (88°C). They should pull apart easily with a gentle tug.
7. Rest and Serve: Remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute throughout the meat. Slice the ribs between the bones and serve with the reserved fresh chimichurri sauce on the side.

Extra Tips:

For best results, try to use fresh herbs for the chimichurri glaze, as they provide more vibrant flavors compared to dried herbs. If you prefer a spicier glaze, increase the amount of red pepper flakes or add a fresh chili pepper to the sauce.

When grilling, keep a close eye on the ribs to prevent burning, especially when basting with the glaze. If your grill has hot spots, rotate the ribs occasionally to guarantee even cooking.

Finally, allowing the ribs to rest after grilling is essential for juiciness, so don’t skip this step!

Chimichurri-Stuffed Pork Loin Roast

Chimichurri-Stuffed Pork Loin Roast is a delightful fusion of flavors that combines the zesty, herbaceous notes of chimichurri with the savory richness of pork. This dish centers around a succulent pork loin, which is carefully butterflied and stuffed with a flavorful chimichurri sauce, then roasted to perfection. The chimichurri adds a vibrant kick to the pork, making each bite an explosion of taste.

Perfect for a dinner party or a special family meal, this dish is sure to impress with its beautiful presentation and layers of flavor.

The key to mastering Chimichurri-Stuffed Pork Loin Roast is in the preparation of both the chimichurri sauce and the pork loin itself. The sauce is a blend of fresh herbs, garlic, vinegar, and olive oil, which infuses the pork with its distinct taste.

Meanwhile, the pork loin is carefully prepared to hold the sauce within, ensuring that every slice is seasoned thoroughly. Served alongside roasted vegetables or a simple side salad, this dish becomes a centerpiece of any dining table, promising a memorable culinary experience.

Ingredients for 4-6 servings:

• 1 (3-4 pound) pork loin
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 4 cloves garlic
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Kitchen twine for tying the roast

Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine the parsley, cilantro, oregano, and garlic. Pulse until finely chopped. Add the olive oil, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Pulse again until everything is well combined. Adjust seasoning to taste and set aside.
2. Prepare the Pork Loin: Lay the pork loin on a cutting board. Using a sharp knife, butterfly the pork loin by cutting it lengthwise, stopping about 1/2 inch from the other side. Open the pork loin like a book. Cover with plastic wrap and gently pound with a meat mallet to even out the thickness.
3. Stuff the Pork Loin: Spread a generous amount of the chimichurri sauce over the inside of the butterflied pork loin, leaving about an inch clear around the edges. Roll the pork loin tightly and secure it with kitchen twine at 1-inch intervals.
4. Preheat the Oven: Preheat your oven to 375°F (190°C).
5. Sear the Pork Loin: In a large ovenproof skillet, heat a bit of olive oil over medium-high heat. Sear the rolled pork loin on all sides until golden brown, about 4-5 minutes per side.
6. Roast the Pork Loin: Transfer the skillet to the preheated oven. Roast the pork loin for about 45-60 minutes or until an internal temperature of 145°F (63°C) is reached.
7. Rest and Serve: Remove the pork loin from the oven and let it rest for about 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful roast.

Extra Tips:

For an even richer flavor, consider marinating the pork loin in a portion of the chimichurri sauce for a few hours before cooking. This enhances the infusion of flavors into the meat.

Also, when slicing the cooked pork loin, use a sharp knife and make clean cuts to maintain the presentation and keep the filling intact. If you prefer a milder chimichurri, reduce the amount of red pepper flakes.

Finally, consider serving extra chimichurri sauce on the side for those who want an additional burst of flavor.

Chimichurri Pork Belly Burnt Ends

Chimichurri Pork Belly Burnt Ends are an irresistible combination of tender, smoky pork belly coated in a vibrant, herby chimichurri sauce. This dish takes the classic burnt ends to a whole new level by infusing them with the bold flavors of the traditional Argentinian sauce. Perfect for a backyard barbecue or a special occasion feast, these burnt ends are sure to impress your guests with their succulent texture and zesty taste.

The key to perfecting Chimichurri Pork Belly Burnt Ends lies in the preparation and cooking process. The pork belly is first seasoned and smoked until it reaches a tender, melt-in-your-mouth consistency. It’s then finished with a generous coating of chimichurri sauce, allowing the flavors to meld together as it cooks to a caramelized, crispy perfection. This recipe serves 4-6 people and is a delightful addition to any meat lover’s menu.

Ingredients (Serves 4-6):

• 3 pounds pork belly, skin removed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup chimichurri sauce (store-bought or homemade)
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup honey

Instructions:

1. Prepare the Pork Belly: Start by cutting the pork belly into 1.5-inch cubes. Place the cubes in a large bowl and drizzle with olive oil. Season generously with salt and pepper, making sure each piece is well-coated.
2. Smoke the Pork Belly: Preheat your smoker to 250°F (121°C). Arrange the pork belly cubes on the smoker grates in a single layer, guaranteeing they aren’t touching each other. Smoke the pork belly for approximately 2.5 to 3 hours, or until the internal temperature reaches 190°F (88°C) and the cubes are tender.
3. Make the Chimichurri Sauce: While the pork is smoking, prepare your chimichurri sauce if making it from scratch. Blend together parsley, garlic, oregano, red wine vinegar, olive oil, and chili flakes until combined. Adjust seasoning to taste with salt and pepper.
4. Coat and Caramelize: Once the pork belly cubes are smoked to perfection, transfer them to a disposable aluminum pan. In a small bowl, mix chimichurri sauce, brown sugar, apple cider vinegar, and honey. Pour this mixture over the pork belly cubes, tossing them gently to guarantee even coating.
5. Final Cook: Increase the smoker temperature to 275°F (135°C) and return the pan with pork belly cubes to the smoker. Cook for an additional 45 minutes to 1 hour, stirring occasionally, until the sauce has thickened and the cubes are caramelized and sticky.
6. Serve: Remove from the smoker and let the burnt ends rest for a few minutes before serving. Garnish with fresh parsley or additional chimichurri sauce, if desired.

Extra Tips:

• For extra flavor, you can marinate the pork belly cubes in the chimichurri sauce overnight before smoking.
• Be sure to keep an eye on the burnt ends during the final cooking phase to prevent burning the sauce; it’s vital that they caramelize without scorching.
• If you don’t have a smoker, you can achieve a similar result by using a charcoal grill with indirect heat and wood chips for smoking.
• Adjust the amount of chili flakes in the chimichurri sauce to tailor the spice level to your preference.

Herbaceous Chimichurri Pork Burgers

Herbaceous Chimichurri Pork Burgers are a delightful twist on traditional burgers. This recipe marries the robust flavors of a homemade chimichurri sauce with juicy grilled pork patties, creating a mouthwatering culinary experience. Perfect for a summer barbecue or a cozy family dinner, these burgers are sure to impress with their vibrant taste and aromatic appeal.

The fresh herbs in the chimichurri sauce complement the rich flavors of the grilled pork, making for a satisfying and delicious meal. In this recipe, you’ll be crafting a flavorful chimichurri sauce from scratch, which will serve as both a marinade and a topping. The pork patties are infused with the sauce before grilling, guaranteeing each bite is packed with flavor.

Served on a toasted bun and topped with your choice of veggies, these Herbaceous Chimichurri Pork Burgers will quickly become a favorite in your household. This recipe yields enough to serve 4-6 people, making it a great option for gatherings or family meals.

Ingredients:

• 1 1/2 pounds ground pork
• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh oregano leaves
• 4 garlic cloves
• 1 small red chili, deseeded
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• 4-6 hamburger buns
• Lettuce leaves, tomato slices, and red onion rings for topping

Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, oregano, garlic, and chili. Pulse until finely chopped. Add olive oil, red wine vinegar, and lemon juice. Pulse again until well-blended but not pureed. Season with salt and pepper to taste. Reserve half of the sauce for serving and use the remainder to marinate the pork.
2. Marinate the Pork: In a large mixing bowl, combine the ground pork with the chimichurri sauce. Mix well to guarantee the pork is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Form the Patties: Divide the pork mixture into 4-6 portions, depending on your desired burger size. Shape each portion into a patty about 3/4-inch thick. Use your thumb to create a small indentation in the center of each patty to help them cook evenly.
4. Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
5. Grill the Patties: Place the patties on the grill and cook for about 4-5 minutes per side, or until they reach an internal temperature of 160°F. Remove from the grill and let them rest for a few minutes.
6. Assemble the Burgers: Toast the hamburger buns on the grill for a minute until lightly browned. Place a lettuce leaf on the bottom half of each bun, followed by a pork patty. Top with reserved chimichurri sauce, tomato slices, and red onion rings. Cover with the top half of the bun.
7. Serve and Enjoy: Serve the Herbaceous Chimichurri Pork Burgers immediately while hot, accompanied by your favorite sides.

Extra Tips:

For a spicier kick, consider adding additional chili or a pinch of red pepper flakes to the chimichurri sauce. If you prefer a milder flavor, you can omit the chili altogether.

When forming the patties, guarantee they’re evenly shaped to promote even cooking. Letting the patties rest after grilling helps retain their juices, ensuring a moist, flavorful burger.

Finally, if you don’t have access to a grill, you can cook the patties on a stovetop griddle or in a cast-iron skillet.

Grilled Pork Tacos With Chimichurri Sauce

Grilled Pork Tacos With Chimichurri Sauce is a vibrant and flavorful dish that brings a taste of South America to your dinner table. The combination of smoky grilled pork and the zesty, herbaceous chimichurri sauce makes for a meal that’s both satisfying and invigorating. Perfect for a casual dinner with friends or family, these tacos are sure to impress with their bold flavors and colorful presentation.

The key to this dish is in the balance of the rich, juicy pork and the fresh, tangy sauce, which together create a delightful harmony that will have everyone asking for seconds.

The chimichurri sauce, made with fresh herbs, garlic, vinegar, and a touch of chili, adds a bright and zesty contrast to the savory pork. When assembled into tacos, the combination is enhanced by the addition of crisp toppings such as shredded cabbage, diced onions, and fresh cilantro, providing a delightful crunch and extra flavor.

Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and guarantees delicious results every time.

Ingredients (serving size: 4-6 people):

• 2 pounds pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8-12 small corn tortillas
• 1 cup shredded cabbage
• 1/2 cup diced red onion
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges

Chimichurri Sauce:

• 1 cup fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 4 cloves garlic
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine parsley, cilantro, garlic, and red pepper flakes. Pulse until finely chopped. Add red wine vinegar and pulse again. Gradually add olive oil while the processor is running, until the sauce is smooth. Season with salt and pepper to taste, then set aside to let the flavors meld.
2. Marinate the Pork: In a small bowl, mix olive oil, smoked paprika, cumin, salt, and black pepper. Rub this mixture over the pork tenderloin, making sure it’s evenly coated. Let the pork marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for more intense flavor.
3. Grill the Pork: Preheat your grill to medium-high heat. Once hot, place the marinated pork tenderloin on the grill. Cook for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from the grill and let it rest for 5 minutes.
4. Prepare the Toppings: While the pork is resting, warm the corn tortillas on the grill for about 30 seconds on each side, until soft and slightly charred. In a serving bowl, combine shredded cabbage, diced red onion, and fresh cilantro leaves.
5. Slice the Pork: After resting, slice the pork tenderloin thinly, against the grain, into bite-sized pieces.
6. Assemble the Tacos: To assemble, place a few slices of pork onto each tortilla. Top with a generous spoonful of chimichurri sauce, followed by the cabbage mix. Serve with lime wedges on the side for squeezing over the tacos.

Extra Tips: For the best flavor, make the chimichurri sauce a few hours in advance to allow the flavors to fully develop. If you prefer a spicier kick, add more crushed red pepper flakes to the chimichurri.

When grilling the pork, make sure of even cooking by turning it regularly and using a meat thermometer to prevent overcooking. For added texture, consider adding sliced avocado or crumbled queso fresco to your tacos. Enjoy these tacos immediately for the best taste and texture.

Chimichurri Pork and Pineapple Kabobs

Chimichurri Pork and Pineapple Kabobs are a delightful blend of savory and sweet flavors, perfect for a summertime barbecue or a cozy family dinner. The chimichurri marinade infuses the pork with vibrant flavors of fresh herbs, garlic, and tangy vinegar, while the pineapple adds a juicy sweetness that perfectly complements the savory notes.

These kabobs aren’t only delicious but also visually appealing, with their colorful presentation of charred meat and fruit on skewers. Ideal for serving 4-6 people, these kabobs can be prepared ahead of time and cooked quickly on a grill, making them a convenient option for entertaining guests or a weeknight meal.

The combination of tender pork and caramelized pineapple creates a mouthwatering experience that will have everyone coming back for seconds. Pair these kabobs with a light salad or some grilled vegetables to round out the meal.

Ingredients:

• 1 ½ pounds pork tenderloin, cut into 1-inch cubes
• 1 fresh pineapple, peeled, cored, and cut into 1-inch cubes
• 1 cup fresh parsley, finely chopped
• ¼ cup fresh oregano, finely chopped
• 5 cloves garlic, minced
• 1 teaspoon red pepper flakes
• ½ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon salt
• ½ teaspoon black pepper
• Wooden or metal skewers

Instructions:

1. Prepare the Chimichurri: In a medium bowl, combine the parsley, oregano, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and black pepper. Stir until all ingredients are well incorporated. Set aside about ¼ cup of this chimichurri sauce for serving later.
2. Marinate the Pork: Place the cubed pork into a large resealable plastic bag or a shallow dish. Pour the remaining chimichurri sauce over the pork. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
4. Assemble the Kabobs: Thread the marinated pork and pineapple pieces alternately onto the skewers, beginning and ending with pork. Confirm each skewer has an even distribution of meat and fruit.
5. Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning occasionally, until the pork is cooked through and has reached an internal temperature of 145°F (63°C), and the pineapple is slightly caramelized and charred.
6. Serve: Transfer the kabobs to a serving platter. Drizzle with the reserved chimichurri sauce for added flavor. Serve immediately while hot.

Extra Tips:

For best results, make certain not to over-marinate the pork as the acidity in the chimichurri can begin to break down the meat fibers, resulting in a mushy texture.

Additionally, if you prefer a spicier kick, consider adding more red pepper flakes to the chimichurri. Remember to handle the skewers carefully when grilling to ensure even cooking and prevent the pineapple from slipping off.

Finally, feel free to experiment with adding other vegetables such as bell peppers or red onions to the skewers for added variety and flavor.

Chimichurri Pork Shoulder With Grilled Corn

Chimichurri Pork Shoulder With Grilled Corn is a delightful dish that combines the robust flavors of a well-marinated pork shoulder with the sweet and smoky taste of grilled corn. This recipe marries flavors from Argentine cuisine with a classic grilling technique to create a mouthwatering meal perfect for a summer cookout or a family dinner.

The chimichurri sauce, made with fresh herbs, garlic, and vinegar, infuses the pork shoulder with a zesty and aromatic profile, while the grilled corn provides a perfect balance with its natural sweetness and charred edges.

To prepare this dish for 4-6 people, you’ll need to start by marinating the pork shoulder in the chimichurri sauce for a few hours, allowing the flavors to fully penetrate the meat. Meanwhile, fresh ears of corn are prepped and grilled to perfection, enhancing their natural sugars and providing a smoky complement to the savory pork.

The result is a vibrant and hearty meal that brings together the best of both worlds: the juicy, flavorful pork and the tender, grilled corn.

Ingredients for 4-6 servings:

• 1 boneless pork shoulder (about 3-4 pounds)
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 6 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon red pepper flakes
• 6 ears of corn, husked
• 2 tablespoons butter, melted
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Chimichurri Sauce:

In a medium bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes. Mix well to create a smooth sauce. Adjust seasoning as needed.

2. Marinate the Pork Shoulder:

Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour half of the chimichurri sauce over the pork, making certain it’s well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to infuse.

3. Preheat and Prepare the Grill:

Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become white and ashy before beginning to cook.

4. Grill the Pork Shoulder:

Remove the pork from the marinade and discard any excess sauce. Place the pork shoulder on the grill, searing it on all sides to lock in the juices.

Once seared, reduce the heat to medium or move to a cooler part of the grill and cook indirectly for about 1.5 to 2 hours, turning occasionally, until the internal temperature reaches 145°F for medium-well done.

5. Prepare and Grill the Corn:

While the pork is cooking, brush the husked corn with melted butter and season with salt and pepper. Place the corn on the grill, turning occasionally, until they’re evenly charred and tender, about 10-15 minutes.

6. Serve:

Once cooked, allow the pork to rest for 10 minutes before slicing. Serve the sliced pork shoulder with the remaining chimichurri sauce drizzled over the top, alongside the grilled corn.

Extra Tips:

For even more flavor, consider preparing the chimichurri sauce a day in advance to allow the ingredients to meld together.

If you prefer a bit more heat, adjust the quantity of red pepper flakes to your liking. If you find the corn is charring too quickly, move it to a cooler part of the grill or wrap it in aluminum foil to guarantee even cooking.

Remember to let the pork rest before slicing to retain its juices and make it easier to cut. Enjoy your delicious Chimichurri Pork Shoulder With Grilled Corn!

Zesty Chimichurri Pork Sausages

Zesty Chimichurri Pork Sausages are a delightful twist on traditional grilled sausages, bringing a burst of tangy, herby flavors to your barbecue. Chimichurri, a vibrant green sauce made with parsley, garlic, vinegar, and chili, infuses these sausages with a fresh and aromatic taste that perfectly complements the savory pork.

Ideal for a summer cookout or a casual dinner, these sausages can be served with grilled vegetables, fresh salad, or even tucked into a crusty bun for a delicious sandwich.

The beauty of this dish lies in its simplicity and the quick preparation time. By incorporating the chimichurri sauce both as a marinade and a final topping, each bite of sausage is packed with flavor. This recipe serves 4-6 people, making it perfect for a small gathering or family meal. With just a few ingredients and a grill, you can create a memorable dish that will impress your guests and family alike.

Ingredients (serves 4-6):

• 2 pounds pork sausages
• 1 cup fresh parsley leaves
• 4 garlic cloves
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 lemon, cut into wedges for serving

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a food processor, combine the parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Pulse until the mixture is finely chopped. With the processor running, slowly add the olive oil until the sauce is well blended and emulsified. Taste and adjust the seasoning if necessary.
2. Marinate the Sausages: Place the pork sausages in a shallow dish or a resealable plastic bag. Pour half of the chimichurri sauce over the sausages, making sure they’re well coated. Set aside to marinate for at least 30 minutes, allowing the flavors to penetrate the meat. Reserve the remaining chimichurri for serving.
3. Preheat the Grill: Set your grill to medium-high heat. If using a charcoal grill, make certain the coals are white-hot before cooking.
4. Grill the Sausages: Place the marinated sausages on the preheated grill. Cook for about 6-8 minutes per side, or until they’re browned and cooked through. Use a meat thermometer to verify the internal temperature of the sausages reaches 160°F (71°C).
5. Serve with Chimichurri: Once cooked, remove the sausages from the grill and let them rest for a few minutes. Serve them hot, drizzled with the reserved chimichurri sauce, alongside lemon wedges for an extra zesty kick.

Extra Tips:

For the best flavor, use fresh parsley and garlic when making the chimichurri sauce. If you prefer a spicier sausage, increase the amount of red pepper flakes in the sauce.

When grilling, be vigilant about turning the sausages regularly to promote even cooking and prevent them from burning. If you don’t have a grill, these sausages can also be cooked under the broiler or in a grill pan on the stove with equally delicious results.

Smoky Chimichurri Pork Steaks

Elevate your grilling game with these Smoky Chimichurri Pork Steaks, a dish that combines the rich flavors of smoky grilled pork with the vibrant, herby essence of chimichurri sauce. This recipe is perfect for a summer barbecue or any time you want to enjoy a hearty, flavorful meal.

The pork steaks are marinated to perfection, guaranteeing they remain juicy and tender, while the smoky notes from the grill infuse the meat with an irresistible aroma.

Chimichurri, a traditional Argentine sauce, is the star of this dish. Made with fresh herbs, garlic, vinegar, and a hint of spice, it complements the savory pork beautifully. The combination of smoky, savory, and fresh flavors makes this an unforgettable dish that will surely impress your family and friends.

Get ready to enjoy a taste of South America with these delicious grilled pork steaks.

Ingredients (Serves 4-6):

• 4-6 pork steaks (about 1-inch thick)
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano leaves, finely chopped
• 6 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, oregano, garlic, olive oil, red wine vinegar, smoked paprika, red pepper flakes, and lemon juice. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste. Set aside a portion of this sauce for serving.
2. Marinate the Pork Steaks: Place the pork steaks in a large, resealable plastic bag or a shallow dish. Pour most of the chimichurri sauce over the steaks, reserving some for serving. Ascertain the steaks are evenly coated by turning them in the sauce. Seal the bag or cover the dish, and marinate in the refrigerator for at least 2 hours, or overnight for more intense flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
4. Grill the Pork Steaks: Remove the pork steaks from the marinade, allowing excess sauce to drip off. Place them on the preheated grill. Grill each side for about 5-6 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare, or adjust according to your preference.
5. Rest and Serve: Once cooked, remove the steaks from the grill and let them rest for a few minutes to allow the juices to redistribute. Serve the steaks hot, drizzled with the reserved chimichurri sauce.

Extra Tips:

For an enhanced smoky flavor, consider using wood chips or chunks in your grill. Soak them in water for about 30 minutes before placing them on the coals or in a smoker box.

Additionally, if you prefer a spicier kick, increase the amount of red pepper flakes in the chimichurri. Remember to always let your meat rest after grilling to keep it juicy and tender.

Enjoy your Smoky Chimichurri Pork Steaks with a side of grilled vegetables or a fresh salad for a complete meal.

Chimichurri-Glazed Pork Ribs

Chimichurri-glazed pork ribs offer a delightful blend of flavors, with the vibrant and herby chimichurri sauce perfectly complementing the rich, succulent pork. This dish is perfect for a summer barbecue or a hearty family dinner. The key to this recipe lies in the marination process, which allows the chimichurri to deeply infuse the meat, creating tender and flavorful ribs that are sure to impress anyone lucky enough to enjoy them.

Preparing these ribs is a straightforward process, but it does require some time to allow the flavors to meld. Start by preparing a fresh chimichurri sauce, which will serve both as a marinade and a glaze. The ribs are then slow-cooked on the grill to guarantee they remain juicy and tender. As they cook, the chimichurri sauce caramelizes beautifully on the surface, adding an irresistible depth of flavor.

Ingredients for 4-6 servings:

• 3 pounds pork ribs
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 1 tablespoon honey (optional)

Instructions:

1. Prepare the Chimichurri Sauce: In a medium bowl, combine the parsley, cilantro, garlic, olive oil, red wine vinegar, lemon juice, red pepper flakes, and oregano. Mix well, then season with salt and black pepper to taste. Adjust with a little honey if you prefer a slightly sweeter flavor.
2. Marinate the Ribs: Place the pork ribs in a large, resealable plastic bag or a shallow dish. Pour about half of the chimichurri sauce over the ribs, making sure they’re well-coated. Reserve the remaining sauce for later use. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare the Grill: Preheat your grill to medium heat. If using charcoal, prepare for indirect grilling by banking coals to one side. Lightly oil the grill grates to prevent sticking.
4. Grill the Ribs: Remove the ribs from the marinade and place them on the grill, bone-side down. Cover and cook for about 1.5 to 2 hours, maintaining a consistent temperature. Turn the ribs occasionally and baste with the reserved chimichurri sauce every 30 minutes.
5. Finish and Serve: Check for doneness by ensuring the meat is tender and pulls away easily from the bone. Once cooked, remove the ribs from the grill and let them rest for a few minutes. Slice between the bones to separate the ribs, and serve with any remaining chimichurri sauce on the side.

Extra Tips:

For best results, consider preparing the chimichurri sauce a day in advance to allow the flavors to develop. Additionally, if you prefer a smokier flavor, add soaked wood chips to the coals or use a smoker box on a gas grill. Keep an eye on the grill temperature to avoid flare-ups, which can char the sauce. Finally, if you don’t have access to a grill, these ribs can also be cooked in the oven at 300°F (150°C) for approximately 2.5 hours, following the same marinating and basting steps.