Argentina-Style Pork Tenderloin

• 1 lb pork tenderloin, trimmed of visible fat
• 3 garlic cloves, minced
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1/8 teaspoon dried chipotle powder
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper

1. Place the pork between 2 sheets of wax paper.
2. Pound the pork to 1/2" thickness, using a meat mallet or bottom of a heavy saucepan.
3. To make the marinade, combine the garlic, parsley,lemon juice, oil, rosemary, thyme and chili powder in a zip-close plastic bag; add the pork and squeez out the air.
4. Seal the bag; turn to coat the pork and refrigerate, turning the bag occasionally, at least 2 hours or overnight.
5. Spray the grill rack with nonstick spray; prepare the grill.
6. Sprinkle the pork with the salt and pepper and place on the grill rack. Grill the pork until an instant-read thermometer inserted into the center registers 160, 18-22 minutes.
7. Transfer to a cutting board, cover loosely with foil, and let stand about 5 minutes.
8. Cut into 12 slices.

pork tenderloin, garlic, parsley, lemon juice, extra virgin olive oil, rosemary, thyme, chipotle powder, salt, fresh ground pepper

Taken from www.food.com/recipe/argentina-style-pork-tenderloin-248940 (may not work)