Grilled Sweet Chipotle Pork Tenderloin with Cilantro Lime Chimichurri has a smokey-hot, brown sugar wet rub that is also basted on the meat as it barbecues and develops into a divine crust. The fresh, tartness of the Cilantro Lime Chimicurri is the perfect accompaniment when it is served on slices of the pork tenderloin.
When you have one of the most perfect Spring days so far this season, the BBQ grill calls. At least, that’s how it happens at my house.
Am I going to run out and buy a pork steak and smear on some bottled barbecue sauce? Heck NO! Way too simple and boring. The first day in the 70s deserves creating something magnificent while wearing flip flops and shorts!
So, Grilled Sweet Chipotle Pork Tenderloin with Cilantro Lime Chimichurri. Totally Spring celebration worthy!
I am a huge fan of sweet and spicy, especially when it is highlighted with a little kick of tart. It’s definitely one of my favorite flavor profiles. If you love that combo as well, make sure you check out Melt in Your Mouth Sticky Chinese Pork Belly, Honey Sriracha Wings, and Asian Blood Orange Chicken.
This Grilled Sweet Chipotle Pork Tenderloin with Cilantro Lime Chimichurri is basically a 30 minute meal.
How to make Grilled Sweet Chipotle Pork Tenderloin with Cilantro Lime Chimichurri
The Homemade Chipotle Brown Sugar Barbecue Sauce whips up in minutes. Coat the pork tenderloin(s) with some of the sauce as a wet rub. Let rest for 15 or 30 minutes while the grill is heating up.
While the grill is preheating, make the Cilantro Lime Chimichurri. Chimichurri is an uncooked sauce used for grilled meat. This one combines cilantro, fresh squeezed lime juice, olive oil, shallot, garlic, salt, and pepper.
Combine the Chimichurri ingriedients in a small bowl and pulse with an immersion blender like this. 
Baste the pork when it is turned on the grill and again when it is finished grilling. I usually turn a pork tenderloin twice, trying to get a good sear on a total of 3 sides. Cook about 5 minutes per side depending on how hot your grill is until your internal temperature is 140 degrees. Let the meat rest 5-10 minutes and then cut into 1/2″ thick slices.
A meat thermometer is a kitchen necessity, in my opinion, and makes life so much easier. Digital is great because it’s instant. Old school takes longer, but you can leave it in the oven/grill. I have and use both.
Drizzle the pork tenderloin slices with the Cilantro Lime Chimichurri and serve.
As an accompaniment, Brussels sprouts trimmed and halved that are tossed in olive oil, salt, and pepper and cooked over indirect heat for about a half hour are a delicious side.
Savor Spring and your barbecuing experience with my Grilled Sweet Chipotle Pork Tenderloin with Cilantro Lime Chimichurri. Enjoy!
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Grilled Sweet Chipotle Pork Tenderloin with Cilantro Lime Chimichurri
- 2.25 pounds pork tenderloin
Cilantro Lime Chimichurri
- 1/2 cup chopped cilantro (coriander)
- 1/4 cup olive oil
- 1 shallot finely minced
- 1 juice of one lime
- 1 clove garlic finely minced
- salt and pepper to taste
Homemade Chipotle Brown Sugar Barbecue Sauce - See Recipe Link
- Rub pork tenderloin(s) with the Homemade Chipotle Brown Sugar Barbecue Sauce.
- Let marinate for 15-30 minutes.
- Place tenderloin(s) over medium-high direct heat and cook approximately 5 minutes per side, flipping 2 times to sear 3 sides of pork. Sauce pork whenever it is turned.
- When pork reaches an interior temperature of 140 degrees, remove from the grill and loosely tent with foil for 5-10 minutes.
- Slice into 1/2" thick slices and serve with the Cilantro Lime Chimichurri.
Cilantro Lime Chimichurri
- Combine all ingredients in a small bowl or blender and pulse with an immersion blender or traditional blender.