14/05/2026
NZ PORK FILLET WITH A CRAZY GOOD CHIMICHURRI..You need this nowwww👌
Fire up your grills, this Fillet/Tenderloins is juicy, charred and finished with a fresh herb chimichurri that hits perfectly.
Simple ingredients, big flavour, and the kind of meal that looks fancy but couldn’t be easier on the BBQ.
Serves 1 - 2
Pork:
1 – 2 Fillet/Tenderloins
2 tbsp Olive Oil
Salt & black Pepper
Chimichurri:
1 Cup Fresh Parsley, Finely Chopped
3 Cloves Garlic, Finely Chopped
1/2 tsp Chili Flakes
2 tbsp Red Wine Vinegar
1/2 Cup Olive Oil
Salt & Pepper
Method:
• Rub the Fillet/Tenderloins with olive oil, salt, and pepper. Let them sit at room temp for 20–30 minutes.
• Into a bowl, mix parsley, garlic, chilli flakes, vinegar, and olive oil. Season to taste, then set aside and let the flavours develop.
• On a hot grill, sear the tenderloin on all sides over direct heat until nicely charred, cooking for 10–15 minutes, turning occasionally until the internal temperature hits 145°F.
• Allow it to rest for 5 minutes, then slice and drizzle with the chimichurri, and dig in.
