This grilled chimichurri pork tenderloin is juicy, flavorful, and topped with a vibrant herb sauce for a bold, zesty finish. It’s simple to prep ahead and perfect for summer grilling.

But for this easy pork tenderloin recipe, I’m using pork tenderloin because it’s the leanest cut while still packing plenty of flavor. Plus, it cooks quickly and stays tender when done right.

This pork parm might be better than the veal or chicken versions you've had before. We pound slices of pork tenderloin thin, so they cook fast and give them a crunchy panko coating. Especially ...

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

Set aside. Cut pork tenderloin into 1-inch thick medallions. Flatten medallions using a mallet and season with salt and pepper. Heat 2 tablespoons olive oil in a pan over medium-hight heat.

1/4 cup sour cream 1 Tbsp chopped fresh parsley Cut the pork widthwise, at a slight angle, into 1.5-centimetre-thick slices. Now cut each pork slice lengthwise into 1.5-centimetre-thick strips ...