Pork Tenderloin with Ramp Chimichurri Sauce

Tender pork tenderloin is topped with a fun new version of chimichurri.  During ramp season, swap out half the parsley for a large bunch of ramps!

Pork Tenderloin with Ramp Chimichurri from The Girl In The Little Red Kitchen

Another day. Another ramp recipe.  It’s mid-April and for all you ramp cynics this is what you need to deal with.

There is a lot of “hate” on this poor little member of the allium family.  Sure everyone goes nuts for them, but when an item is only available for a limited time, in limited quantities can you really blame a person?

Pork Tenderloin with Ramp Chimichurri | girlinthelittleredkitchen.com

My reason for all the love?  Not for the popularity factor, no siree, I love the flavor, I love the bright green color, I love all the ways you can use it, I love that it feels like Spring has really truly finally arrived (and not just teased us a million times previously).

Dislike the ramps all you want.  Ramp lovers, unite and enjoy this twist on the classic Argentinian sauce.  Traditionally chimichurri is made from fresh parsley, olive oil, garlic, vinegar and a bit more kick from red pepper flakes.  I’ve seen tons of variations out there, some include extra herbs, others include jalapenos.

Pork Tenderloin with Ramp Chimichurri | girlinthelittleredkitchen.com

My version is just slightly different from the original, I’ve replaced half the parsley with ramps and kept the rest as is.  Generally served on top of steak, chimichurri is also delicious spooned on top of chicken, fish or seen here pork!

Pork Tenderloin with Ramp Chimichurri Sauce
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    For the chimichurri sauce:
  • 1 cup ramps
  • 1/2 cup fresh Italian parsley, packed
  • 1 garlic clove
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8-1/4 teaspoon red pepper flakes
  • 1 teaspoon lemon zest
  • For the pork tenderloin:
  • 1lb pork tenderloin, excess fat removed
  • zest from remaining lemon
  • juice from 1 lemon
  • 1 tablespoon olive oil
  • salt and pepper


  1. In a medium bowl, or using a zip top bag, marinate the pork tenderloin with the lemon zest, juice and olive oil for at least 20 minutes and up to an hour at room temperature.
  2. In the bowl of your food processor place the ramps, parsley and garlic. Pulse 10-12 times or until the ingredients are finely chopped.
  3. Transfer the mixture to a small bowl and mix it together with the extra virgin olive oil, vinegar, salt, pepper, red pepper flakes and lemon zest. Set aside.
  4. Remove the pork from the marinade and dry completely with a paper towel. Season with salt and pepper and place on a cask iron skillet with 2 tablespoons of olive oil that's been pre-heated over medium heat. Cook for 10 minutes.
  5. While the pork is cooking, pre-heat your oven to 400 degrees F.
  6. Flip your pork after 10 minutes and transfer it to the oven to finish cooking for an additional 10 minutes or until the tenderloin has reached an internal temperature of 145 degrees.
  7. Let rest, tented with foil for 5 minutes. Slice and serve with the chimichurri sauce.
Recipe Type: Main Dish


If you are still uncomfortable with eating pork that is still slightly pink, cook the pork for an additional 5-10 minutes or until it reaches 160 degrees.


Pork Tenderloin with Ramp Chimichurri | girlinthelittleredkitchen.com

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2 thoughts on “Pork Tenderloin with Ramp Chimichurri Sauce

  1. Laura Dembowski

    I looove ramps! It’s so cool that they are truly seasonal and they hopefully mean nicer weather is coming. They also taste amazing! I typically roast them but I seriously cannot wait to try this chimichurri!


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