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Pork Tenderloin w/Chimichurri Recipe

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This recipe for Pork Tenderloin w/Chimichurri is from The Snyder Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 garlic cloves, peeled
2 jalapenos, seeded
1/2 cup red wine vinegar
Flat-leaf parsley
Fresh Oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 tsp kosher salt
1 tsp whole black peppercorns
2 pork tenderloins (1 lb each)
Directions:
Directions:
Combine all ingredients in a blender; mix until finely chopped. If time permits, set aside at room temperature to allow flavors to marry.

Reserve 1/2 cup of the chimichurri to serve, but marinate the pork in the rest. Put the pork and marinade in sealable plastic bag and set aside at room temp for 30 minutes. Time to light the grill!

Remove pork from marinade, wiping off excess. Season pork with kosher salt and black pepper. Drizzle with olive oil and black on grill. Grill pork on the hottest part of the bbq for 4 minutes per side. Allow the tenderloins to rest for 5 minutes before serving. Spoon a little chimichurri reserve of meat before serving. Serve remaining sauce on side.
Personal Notes:
Personal Notes:
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