AIP Barbecued Chimichurri Pork Tenderloin

AIP Pork Chimichurri Pork Tenderloin
AIP Pork Chimichurri Pork Tenderloin

This AIP Pork Tenderloin recipe is a total hit, its easy, fast and perfect for the summer grilling months. There’s something I love about barbecued pork tenderloin. Maybe it’s the crispy ends or those perfect grill marks on all sides. It’s fairly easy to cook and if you don’t have a grill this could easily crank up your oven to 500 degrees and cook it that way.  Barbecued pork is smokey and wonderful however, by itself, pork tenderloin is nothing special. In fact, I think it’s pretty bland but when paired with my AIP chimichurri sauce it’s dynamite!

Right after I make the marinade, before I add the pork, I reserve some on the sauce for after it’s cooked so that I have more of that amazing flavor to dip the cooked pork into. I love doing this because then every slice of pork gets that bright burst of flavor.

AIP Barbecued Chimichurri Pork Tenderloin
AIP Barbecued Chimichurri Pork Tenderloin

Every time I make chimichurri I think to myself, “shoot, I have to make this more often it’s so good!” My husband and I have this unspoken deal where I get the burnt end pieces and he gets the middle meaty pieces. Oh, marriage.

Chimichurri can be paired with just about any type of protein you have on hand. To make this AIP compliant I omitted the pepper flakes that are traditionally found in chimichurri and I brought in an acid (lime and apple cider vinegar) that is permitted while on AIP.

AIP Barbecued Chimichurri Pork Tenderloin

Pork tenderloin marinated in a flavorful AIP chimichurri sauce.

Food Pork
Special Diets AIP-Autoimmune Protocol, Egg Free, Keto, Nut Free
Prep Time 1 hour
Cook Time 15 minutes
Rest 10 minutes
Total Time 45 minutes
Servings 4 people
Author Kaylie


  • 1 lb pork tenderloin
  • 1 cup of cilantro
  • 1/2 cup parsley
  • 1 1/2 teaspoons dried oregano
  • 1/2 shallot rough chopped
  • 3 garlic cloves rough chopped
  • 1/2 cup olive oil or avocado oil
  • 1/2 teaspoon salt
  • 3 tablespoons lime juice
  • 1/2 teaspoon apple cider vinegar


  1. Place everything (except the pork) in a food processor and pulse until finely chopped. Do not over process the sauce.

  2. Pour the marinade into a large bowl or Ziplock bag, reserving a little for after it's cooked. Add the pork tenderloin and marinate for at least one hour or up to overnight.
  3. Preheat the grill to 500 degrees.
  4. Allow the pork to come to room temperature by removing it from the refrigerator for 30 minutes..
  5. Remove any excess marinade and place onto the grill. Rotate every five minutes until all sides have grill marks and it is cooked through to your liking. The recommended internal temperature is between 145 and 160 followed by a 10 minutes rest.
  6. Top with reserved chimichurri sauce.