Smoked Pork Tenderloin with Chimichurri

Smoked Pork Tenderloin with Chimichurri

Made with Organic Red Wine Vinaigrette

Smoked Pork Tenderloin with Chimichurri

Recipe by Oh So Delicioso

This recipe is impressive to cook for friends and family, yet simple enough for a busy weeknight dinner! The flavors of garlic, fresh herbs, and BRIANNAS combine to create a fresh chimichurri that doubles as a marinade for the pork and a delicious finishing sauce.

COOK TIME: 30 Minutes

PREP TIME: 3 Hours

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  • 1 10 oz. bottle BRIANNAS Organic Red Wine Vinaigrette
  • 2 garlic cloves, chopped
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • ½ cup oregano
  • 2 limes, juiced
  • 1 tsp salt
  • Pork tenderloin
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  1. For the chimichurri, combine all ingredients except the pork into a blender or food processor and pulse until herbs are finely chopped. If desired, you could finely chop all herbs by hand and combine. (Note: You want this pretty choppy, not blended into a smooth dressing)
  2. Pour half of the chimichurri into an air-tight container with the pork tenderloin and let marinate for 3-4 hours.
  3. Smoke the pork tenderloin using either the fast or slow smoking method: For the faster smoking method, preheat smoker to 400. When heated, cook each side of the pork for 6-8 minutes. For the slower smoking method, preheat smoker to 225 and cook pork loin until it reaches an internal temperature of 145. It will take about 2-3 hours.
  4. When tenderloin reaches its internal temperature, allow to rest for 20 minutes before thinly slicing. Serve with additional chimichurri sauce and enjoy!