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Pork Tenderloin with Chimichurri Sauce

Pork tenderloin chimichurri with black soy beans and roasted brussels
Pork tenderloin chimichurri with black soy beans and roasted brussels


This is an easy and foolproof way to cook pork tenderloins, as the foil keeps the meat moist and you just time cooking for an hour. The chimichurri sauce is delicious and pairs with the beans. I served this with roasted brussels, but any green would work.

Eden’s (which is only brand I’ve seen with these) black soy beans are low carb and high fiber, so enjoy!

Pork Tenderloin with Chimichurri Sauce

Serves 4

1 pound pork tenderloin

3 t chopped garlic, divided

1 t salt

½ t cumin

1 T + 1t oregano

¼ cup finely chopped onion

½ cup + 3 T olive oil

½ cup parsley, loosely chopped

¼ cup lime juice

2 tablespoons wine vinegar

Place tenderloins on heavy-duty aluminum foil. Coat with 2t garlic, salt, cumin, 1 t oregano and onion. Sprinkle with 3 T oil lemon and marinate 8-24 hours. Wrap in double foil and bake in oven 350 1 hour.

Make sauce: combine parsley, lime, red vinegar, oil, garlic, salt and pepper, oregano.

Serve with Eden’s black soy beans.

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