Spice-Crusted Pork Tenderloin With Chimichurri Sauce

August 2, 2012 by Kenmore

Spicy chimichurri sauce adds a bold flavor to this pork loin.


preparation time
0 mins

cook time




2 tablespoons cumin seeds

2 teaspoons black peppercorns

1 tablespoons coriander

1.5 tablespoons red chili powder

1 tablespoons kosher salt

0.5 tablespoons cinnamon

0.5 tablespoons hot red pepper flakes

2 pounds pork tenderloin

2 large cloves garlic finely chopped

1 cup fresh cilantro coarsely chopped

2 cup fresh flat leaf parsley coarsely chopped

2 tablespoons lime juice

0.5 cup olive oil

1 teaspoons kosher salt



Preheat oven 350°F.

Combine Spices

Measure out the cumin, peppercorns and coriander. Grind them together to a powder in a spice grinder. Pour ground spices into a bowl and add the chili powder, salt, cinnamon and red pepper flakes. Stir to combine with a fork. Rub the pork with the spice mixture.

Grill Pork

Preheat a grill to medium-high heat (or if cooking inside, a ridged stove-top grill). Add pork to a hot grill and cook for about 3 minutes until a nice color forms (don't burn the spice rub; light grill marks are okay). Transfer the pork to a sheet pan, grill marks up. Finish cooking in the oven until done, about 10-15 minutes. (150°F when tested with a meat thermometer). If grilling outdoors, transfer the meat to a part of the grill that is not over direct heat and finish cooking for about 10-15 minutes or until cooked through. Transfer pork to a cutting board; let rest at least 5 minutes before slicing.

Chimichurri Sauce

Put the chopped garlic, parsley and cilantro in a medium non-reactive bowl. Add the lime juice, oil, and 1 teaspoon salt. Stir to combine. Slice the pork and serve with a tablespoon of the sauce.


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