Chimichurri Pork Tenderloin with Roasted Peppers

04 Sep, 2026

Sliced chimichurri pork tenderloin served with roasted red and yellow peppers and red onion.

Lean pork tenderloin cooks quickly and loves a punchy herb coating. Here it roasts alongside sweet peppers and red onion before being sliced and finished with a tangy chimichurri-style dressing. It feels special enough for the weekend but is easy enough for midweek.

🥣 Ingredients

500–600g pork tenderloin
2 red peppers, sliced
1 yellow pepper, sliced
1 large red onion, cut into wedges
3 tbsp olive oil, divided
3 tbsp Chimichurri Seasoning, divided
1 tbsp red wine vinegar
½ lemon

👩‍🍳 Instructions

Heat the oven to 210°C/190°C fan/gas 6. Toss the peppers and onion with 1½ tbsp olive oil and 1 tbsp Chimichurri Seasoning. Roast for 15 minutes.
Trim any silver skin from the pork. Rub with ½ tbsp olive oil and 1 tbsp seasoning.
Heat an ovenproof frying pan over a high heat. Brown the pork on all sides for 4–5 minutes, then transfer it to the tray with the vegetables.
Roast for 15–20 minutes, or until the thickest part reaches 63–65°C. Rest for 8–10 minutes; the temperature will continue to rise.
Mix the remaining olive oil and seasoning with the vinegar and a squeeze of lemon. Slice the pork, arrange with the roasted peppers and spoon over the dressing.

⏱️ Timings

Prep: 15 minutes
Cook: 35 minutes
Serves: 4

🍽️ Serving Suggestions

Lovely with crushed new potatoes, rice, a leafy salad or crusty bread.

💚 Why This Recipe Works

Quick searing builds colour while the short oven finish keeps tenderloin juicy. Sweet roasted peppers soften the herbal heat and make the plate wonderfully colourful.

🌿 Try It With

Add more savoury depth with Garlic Granules or a bolder finish with Fine Ground Black Pepper.

🍽️ More Recipes Using Chimichurri Seasoning

🛒 Get the Blend

Ready to add bold, herby flavour? Shop Chimichurri Seasoning →

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