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Grilled Pork Tenderloin
with Asian chimichurri / rice / eggplant

Active: 40 Total: 60

With its unique Asian flavors, the bright herby chimichurri in this dish is great served over both the pork and eggplant. We last featured this meal in 2021.
Smarts #1: If using the grill, be sure to slice the eggplant in a size and shape that won't fall through the grill grates. If you prefer, substitute asparagus or zucchini. If cooking on the stovetop, you can cube the eggplant.
Smarts #2: If making Tuesday's meal, be sure to set aside half of the chimichurri for that night.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup
Asian Chimichurri (for 2 nights):
  • Jalapenos - 1, chopped, seeds removed for less heat
  • Cilantro leaves - 1 cup, loosely packed
  • Parsley leaves - 1 cup, loosely packed
  • Garlic - 3 cloves
  • Shallots - 2 cloves
  • Lime juice - 2 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Fish sauce - 1 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/4 cup, plus more if needed
Roasted Garlic Eggplant:
  • Eggplants, Chinese or Japanese - 1 1/2 lbs, sliced into 1” / 2.5 cm strips (sub Italian)
  • Garlic - 3 cloves, chopped
  • Oil, olive - 3 Tbsp
Grilled Pork Tenderloin:
  • Oil, cooking - 1 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Honey - 2 tsp
  • Garlic powder - 1 tsp
  • Coriander, ground - 1 tsp
  • Pork tenderloin - 1 lb

Nutrition Facts

Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Make marinade - (If prepping right before cooking, get grill heating while pork marinates.) Combine cooking oil (portion for pork), soy sauce, vinegar (portion for pork), honey, garlic powder, and ground coriander. (Can be done up to 5 days ahead)

  2. Marinate pork - Add pork to marinade and turn to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)

  3. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  4. Make chimichurri - (This makes enough for 2 nights.) Chop jalapenos. In a blender or food processor combine cilantro, parsley, jalapenos, garlic cloves (portion for chimichurri), shallots, lime juice, vinegar (portion for chimichurri), toasted sesame oil, fish sauce, salt, and cooking oil (portion for chimichurri). Blend until nearly smooth. (Can be done up to 5 days ahead)

  5. Eggplant / Garlic (portion for eggplant) - Prep as directed. Be sure to slice eggplant so that slices can rest on the grill grates without falling through. (Can be done 1 day ahead)

  6. Season eggplant - Toss together eggplant, garlic (portion for eggplant), olive oil, and some salt.

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Make

  1. Remove pork from marinade (discard marinade). Season on all sides with some salt and pepper.

  2. Heat grill to 450F / 232C degrees, keeping one part over direct heat and one part over indirect heat.

  3. Brush grates with some oil and place pork and eggplant slices over direct heat. Sear on all sides until grill marks show and then move to indirect heat.

  4. Cover and continue cooking until eggplant is tender and pork is cooked through, 145F / 63C degrees.

  5. Transfer pork to a cutting board and rest, covered, for 10 minutes.

  6. If rice was made ahead, reheat in the microwave.

  7. Slice pork and serve pork and eggplant over rice. Top with chimichurri (reserve half the chimichurri for Tuesday night). Enjoy!

Prep

  1. Make marinade - (If prepping right before cooking, get oven heating while pork marinates.) Combine cooking oil (portion for pork), soy sauce, vinegar (portion for pork), honey, garlic powder, and ground coriander. (Can be done up to 5 days ahead)

  2. Marinate pork - Add pork to marinade and turn to coat. Tenderize with a fork. Marinate for at least 20 minutes and up to 2 days. (Can be done 2 days ahead)

  3. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  4. Make chimichurri - (This makes enough for 2 nights.) Chop jalapenos. In a blender or food processor combine cilantro, parsley, jalapenos, garlic cloves (portion for chimichurri), shallots, lime juice, vinegar (portion for chimichurri), toasted sesame oil, fish sauce, salt, and cooking oil (portion for chimichurri). Blend until nearly smooth. (Can be done up to 5 days ahead)

  5. Eggplant / Garlic (portion for eggplant) - Prep as directed. (Can be done 1 day ahead)

  6. Season eggplant - Toss together eggplant, garlic (portion for eggplant), olive oil, and some salt.

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Make

  1. Remove pork from marinade (discard marinade). Season on all sides with some salt and pepper.

  2. Heat oven to 450F / 232C. Place one rack in the lower third of oven and one in the upper third.

  3. Lightly spray a sheet pan with some nonstick cooking spray or brush with some oil. Spread eggplant out in a single layer (use two sheet pans if needed). Bake on the lower rack, turning eggplant halfway through cooking, until tender, 20 to 25 minutes.

  4. While eggplant is roasting, heat a large oven-safe skillet over medium-high heat. Drizzle pan with some cooking oil. Add pork and sear on all sides until golden brown, ~5 minutes total.

  5. Pour ¼ cup water or stock (for 4 servings; adjust if customizing) into pan. Cover loosely with foil and bake on the top rack of the oven for 14 to 16 minutes, until pork reaches 145F / 63C degrees.

  6. Transfer pork to a cutting board and rest, covered, for 10 minutes.

  7. If rice was made ahead, reheat in the microwave.

  8. Slice pork and serve pork and eggplant over rice. Top with chimichurri (reserve half the chimichurri for Tuesday night). Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (3)
Vegetarian (6)

21 reviews

My version barely resembled the original. Subbed peppers for eggplant, tofu for tempeh, and one other thing I forget. Anyway, it’s all just a vehicle to eat chimichurri.

By: Caitlin
Posted: Sep 22, 2022
Diet: Vegetarian
0 Helpful

Easier than I thought. I subbed green pepper for jalapeno as I had it on hand and used dried parsley instead of fresh. I really liked the Chimichurri sauce.

By: Namrita
Posted: Sep 20, 2022
Diet: Original
0 Helpful

The meat eaters loved the pork and I loved the eggplant. Chimichurri was a hit all around (we ❤️❤️❤️ Garlic). Realized too late I was out of coriander so subbed cumin + a bit of cardamom. Looking forward to using the rest of the chimichurri later this week!

By: Noami
Posted: Sep 19, 2022
Diet: Original
0 Helpful

Wow this was a family fave and so easy! I made Korean purple rice for the rice for fun, and the marinated pork was perfect on a Sunday. Everyone loved this and ate a lot - we made 2 lbs of pork instead of 1 and there is nothing left! The herb sauce paired perfectly and easily blended up in the food processor.

By: Melanie
Posted: Sep 19, 2022
Diet: Original
0 Helpful

Made this with boneless country ribs and it was awesome! Next time I might mix the chimichurri with some plain greek yogurt to stretch it out further (I like it saucy!)

By: Kiera
Posted: Sep 16, 2022
Diet: Original
0 Helpful

Used chicken breasts as that's what was in the freezer. Didn't think this was notably different from other chimichurri, so would stick with my usual less garlic/more capers version. Loved the chimichurri on eggplant, definitely doing that again.

By: Alyson
Posted: Sep 16, 2022
Diet: Original
0 Helpful