Pork Tenderloin With Chimichurri

• Chimichurri
• 6 garlic cloves, minced
• 2 jalapenos, seeded & minced
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped fresh oregano
• 3 limes, juice of
• 1 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorn
• 2 (1 lb) pork tenderloin, trimmed of excess fat & patted dry (about 1 pound each)
• kosher salt & freshly ground black pepper
• extra virgin olive oil
• lime juice, for drizzling

1. Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
2. Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
3. Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
4. Marinate in the refrigerator for 30 minutes.
5. Remove pork from marinade & wipe off any excess .
6. Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
7. Grill for about 4 minutes per side, until well charred.
8. Allow the tenderloins to rest for about 5 minutes prior to slicing.
9. Spoon some chimichurri over the meat, drizzle with lime juice and serve!

chimichurri, garlic, jalapenos, red wine vinegar, parsley, fresh oregano, olive oil, kosher salt, black peppercorn, pork tenderloin, kosher salt, extra virgin olive oil, lime juice

Taken from www.food.com/recipe/pork-tenderloin-with-chimichurri-259788 (may not work)