This lean, quick-cooking cut is the chicken breast of the pork world. It stands up to bold flavors and is so versatile it can move from down-home casual to elegant to global, as our collection of recipes shows. At the grocery store, steer clear of pre-marinated tenderloins or ones injected with solution to “enhance juiciness.” Those products are typically loaded with sodium. Instead, add your own seasonings and stay in control of the flavor and salt.
A one-hour marinade in olive oil, herbs, and spices imbues pork tenderloin with a surprising amount of savory flavor. But the real star here is the chimichurri—the herby sauce that adorns the grilled, sliced pork. Made from fresh parsley, cilantro, oregano, lemon juice, shallot, and garlic, it’s bright and grassy with the deep allium punch that only raw garlic can provide. Try not to prepare the sauce too far in advance, as the herbs will start to darken and discolor. Mashed potatoes and roasted green beans would be excellent accompaniments on the plate.