Chimichurri Pork Rice BowlsJump to Recipe
Embarrassingly, I was late to the chimichurri game. I didn’t have it until well into my college years, but once I tried it, I was pretty hooked. It combines all of my favorite flavors into a rich sauce that can be spooned over pretty much any savory thing, but is especially great on grilled meats and veggies. I like to marinate some pork loins in a quick homemade chimichurri, grill them up, and then use that, plus extras, for these Chimichurri Pork Rice Bowls!
Chimichurri is a flexible thing and if anybody tells you they have the definitive recipe on it, I have a bridge to sell you. As with many things, you can make it your own very easily. The recipe I gave for this version is a basic starter version. If you like yours less garlicky, fix it. Want it spicier? Add some red pepper flakes or spicier peppers as the base. More herb-packed? Up the parsley, add some cilantro… you get it.
The chimichurri recipe makes a lot so use it to marinate the pork, but make sure to reserve plenty for spooning over the rice bowls later.
Chimichurri sauce is one of my favorite toppers for grilled meats and veggies and this rice bowl is the perfect use! Grilled pork tenderloin, sweet corn, fresh tomatoes, and an easy chimichurri sauce that works for both a marinade and a sauce. Love it!
Chimichurri Sauce and Marinade:
- For the chimichurri sauce, combine garlic cloves, shallot, and jalapeno in a food processor and pulse a few times to chop finely. Then add other chimichurri ingredients and pulse until everything is combined into a chunky sauce (the chunks should be very fine). Taste and adjust flavors to your liking.
- Add about 2/3 cup of the chimichurri to your pork loins and let marinate for at least 30 minutes. Overnight would be okay, but don’t let them marinate for longer than that. Reserve rest of sauce for serving.
- Grill pork loins over medium-high heat, turning occasionally, for about 15-20 minutes. Be sure to check the internal temperature with a meat thermometer which should reach 140 degrees F. in the thickest part of the pork loin.
- You can grill sweet corn at the same time as the pork loin. I just shuck mine and drizzle it with olive oil, salt, and pepper. Grill until the corn is charred in spots.
- When pork is done grilling, remove and let rest for 5 minutes. Then slice into coins for serving.
- Meanwhile, cook long grain rice using your favorite method.
- To make bowls, spoon rice in a deep bowl. Add a few pieces of sliced pork loin, a handful of sweet corn, a few halved grape tomatoes, and spoon over some reserved chimichurri sauce. Garnish with fresh parsley and enjoy.
Chimichurri Pork Rice Bowls
You don’t need a food processor to make chimichurri. After all, old Argentinian grandmothers have been making it before there was electricity. If you do it by hand, be sure to chop things very finely and take your time.
A food processor makes quick work of this though. Just pulse the aromatics first to break them down some before adding the other stuff.
Lots of greenery goes in next!
The finished version is bright, super-tangy, and a little spicy. It should almost be too strong to eat on its own.
Add a good dose of this chimichurri to your pork as a marinade but save about half of it for serving. You can eyeball it for sure.
Let those marinate for at least 30 minutes, but overnight is good as well.
Then onto the grill! The pork should grill over medium-high heat for 15-20 minutes until it reaches an internal temperature of about 140 degrees F. in the thickest part. A little pink is okay on pork loins.
Let the pork rest for a few minutes before slicing it up.
Making the chimichurri pork rice bowl is pretty easy at this point. Cook up some long grained white rice (or any rice honestly) and add a few slices of pork, some grilled sweet corn, grape tomatoes, fresh parsley, and a few spoonfuls of chimichurri! YUM!