Looking for a quick weeknight dinner that's both effortless and bursting with flavor? Dive into my recipe for Coffee-Rubbed Pork Tenderloin with Chimichurri Sauce! Crafted with a homemade rub that boasts robust, roasted notes from ground coffee and a hint of sweetness, every bite is better than the last. The fresh-made chimichurri sauce provides the perfect balance of brightness, acidity, and a little bit of heat that takes this dish to the next level!
This is the perfect recipe to throw on the grill when the weather starts to warm up. It's also really great to double (or even triple) this recipe if you're cooking for a crowd. This won't have you babysitting the grill while your guests are having all the fun!
Check out a few of my other summer-time dishes with my recipes for Ultimate Smash Burgers, Crab Cakes with Old Bay Remoulade, and Smothered Bacon Jam Pork Chops! Some of my favorite side dishes to pair with this pork tenderloin are my recipes for Diner Inspired Macaroni and Cheese, Crispy Oven Roasted Potatoes, Honey Jalapeno Cornbread, or Caprese Pasta Salad with Olives.
Ingredients
The two components of this recipe are the coffee-rubbed pork tenderloin, and the fresh made chimichurri sauce. The most important part of this recipe is to find some high-quality pork and to use fresh herbs in the chimichurri.
Coffee-Rubbed Rubbed Pork Tenderloin
Pork Tenderloin
Pork tenderloin is a lean cut of meat and really lends well to grilling or searing over high heat. Due to the lack of fat, added flavors from a rub really help add some extra flavor. When shopping for a tenderloin, look for one that is firm and slightly pink.
Coffee Rub
Unlike most store-bought rubs, this one isn't full of a thousand ingredients or jam-packed with sodium. Several carefully picked spices are balanced out with some ground coffee, a touch of sugar, and just a hint of heat to enhance the natural flavors of the pork. It's really delicious and can be used for just about any grilled meat!
- Paprika
- Ground Coffee
- Granulated Garlic
- Kosher Salt
- Black Pepper
- Granulated Sugar
- Cayenne
Chimichurri Sauce
Chimichurri is a table condiment that originates from Argentina and is typically served with grilled or roasted meats (typically beef, but it works well with robust chicken or pork dishes too). It usually contains fresh herbs, red wine vinegar, and garlic. This sauce is vibrant, ultra-fresh, and really helps to balance out the bold flavors of the pork in this recipe.
- Garlic Cloves
- Serrano Pepper
- Cilantro
- Parsley
- Fresh Oregano
- Red Wine Vinegar
- Extra Light Olive Oil
- Kosher Salt
- Black Pepper
See the recipe card below for exact ingredients and quantities.
Instructions
Grilling this pork tenderloin can be done on a gas or charcoal grill, or even on a griddle. The preparation and cooking method are the same, no matter what equipment you use. The name of the game is hot and fast to build up some really great flavors on the pork.
Step 1: Combine the rub ingredients together.
Step 2: Drizzle oil on the tenderloin and rub it in with your hands until it's slightly tacky. (This helps the rub stick.)
Step 3: Sprinkle the rub over the tenderloin until coated on all sides.
Step 4: Preheat your grill or griddle over high heat until it reaches 450-500°F. Grill or griddle over direct heat for about 3 to 5 minutes on all 4 sides until you reach your desired level of doneness.
Pro Tip: If the outside of your tenderloin starts to get too much char on it but the inside hasn't reached your target temperature, move it to a cooler side of the grill (or griddle) and continue cooking until you hit your desired temperature. (I aim for 145-150°F for medium-rare to medium.)
After cooking, remove from the grill or griddle, loosely cover with foil and allow to rest for 5 to 10 minutes.
While the tenderloin is resting, prepare the chimichurri sauce by mincing the herbs and peppers, then combining all of the ingredients in a medium-sized mixing bowl. This sauce is at it's best when it's fresh, so it's best to make it right before serving.
Slice the pork into ½-inch slices, then spoon your chimichurri sauce over the top and serve.
Equipment
- Thermometer: The most important piece of equipment that you will need for this recipe (other than a grill or a griddle, etc.) is a good instant-read digital thermometer. This will ensure that your pork is cooked to perfection. I HIGHILY recommend the Thermapen ONE by ThermoWorks® - go check them out here!
- Grill or Griddle: A charcoal or gas grill, or even a griddle, is essential to searing the outside of the pork and creating a really nice crust on the pork.
- Tongs: These are an essential piece of grilling equipment.
Storing
The pork can be stored in the fridge for up to 5 days. As mentioned previously, the chimichurri sauce is best served fresh, and the flavors degrade very quickly. I would either discard the leftover sauce or make a fresh batch for any leftovers.
If you do keep any leftover chimichurri sauce, I recommend storing it in a separate container.
Related Recipes
Looking for other warm weather or grilling recipes like this? Check out the recipes below for more tasty inspiration!
Pairing
These are my favorite dishes to serve with this recipe for Coffee-Rubbed Pork Tenderloin with Chimichurri Sauce:
Did you make this recipe for Coffee-Rubbed Pork Tenderloin with Chimichurri Sauce?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Coffee-Rubbed Pork Tenderloin with Chimichurri Sauce
Equipment
- Gas or charcoal grill, or griddle
- Instant Read Digital Thermometer Optional, but strongly recommended.
Ingredients
Pork Tenderloin
- 2 - 2 ½ Lbs Pork Tenderloin About Two Tenderloins
- 2 - 3 Tablespoons Neutral Oil
Coffee Rub
- 2 Teaspoons Paprika
- 1 Teaspoon Ground Coffee
- 1 Teaspoon Granulated Garlic
- 1 ½ Teaspoons Kosher Salt
- 1 Teaspoon Black Pepper
- ½ Teaspoon Granulated Sugar
- Pinch Cayenne
Chimichurri Sauce
- 3 Garlic Cloves Minced
- 1 Small Serrano Pepper Seeds Removed, Minced
- ⅓ Cup Cilantro
- ⅓ Cup Flat Leaf Parsley
- 1 Tablespoon Fresh Oregano
- ⅓ Cup Red Wine Vinegar
- ½ Cup Extra Light Olive Oil
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Black Pepper
Instructions
Coffee-Rubbed Pork Tenderloin
- Heat a grill or griddle over medium-high heat until it reaches 450-500°F.
- Pour 2 to 3 tablespoons of oil over the pork tenderloins, and rub them until the oil becomes slightly tacky (this will help the rub stick). Combine the rub ingredients in a small bowl. Sprinkle the rub over each side of each tenderloin, and rub it in until it is evenly coated.
- Grill or griddle over medium-high heat for 3 to 4 minutes per side until the internal temperature reaches at least 145°F for medium-rare. Remove from the heat, loosely cover with aluminum foil, and rest for at least 10 minutes.
Chimichurri Sauce
- Combine the garlic, serrano peppers, cilantro, parsley, oregano, red wine vinegar, extra light olive oil, salt, and pepper in a small bowl.
Serving
- Slice the pork tenderloin into ½-inch thick slices, and top with several tablespoons of the chimichurri sauce.
Greg says
So much flavor in this recipe! The coffee rub takes the pork to the next level.