CHIMICHURRI PORK TENDERLOIN

Chimichurri Pork Tenderloin image

Provided by Daily Inspiration S

Categories Pork

Time 35m

Number Of Ingredients 16

CHIMICHURRI
6 garlic cloves, peeled and minced
2 jalapeno peppers, seeded and minced
1/4 c red wine vinegar
1/2 c finely chopped flat leaf parsley
1/2 c finely chopped oregano leaves
3 limes, juiced
1 c extra virgin olive oil
1 tsp kosher salt
1/2 tsp ground black pepper
PORK TENDERLOIN
2 pork tenderloins (approx. 1 lb. each)
kosher salt
freshly ground black pepper
extra virgin olive oil
parsley sprigs for garnish

Steps:

1. Combine the garlic, jalapeno and vinegar in a bowl. Add the parsley, oregano and lime juice. Whisk in the olive oil - season with salt and pepper.
2. Reserve 1/2 cup of the chimichurri to serve with pork. Marinate the pork tenderloin in the remaining chimichurri sauce. Allow to marinate in the refrigerator for at least 30 minutes.
3. Remove pork from marinade and wipe off excess liquid. Season both sides with salt, pepper. Drizzle with olive oil.
4. Grill pork on high heat for 4-5 minutes per side (or until done to your liking - do not overcook). Allow the meat to rest for 15 minutes. Slice and serve with a drizzle of chimichurri over the meat. Serve the rest on the side.