 | | Directions | Sauce:
- Combine garlic, jalapeņo and vinegar in medium bowl.
- Whisk in parsley, oregano, lime juice and orange juice.
- Whisk in olive oil and season with salt and pepper.
- Mix well and set aside at room temperature to allow flavors to blend.
- Reserve 1/2 - 1 cup of the chimichurri sauce to serve as sauce on the side. Place rest of sauce in resealable plastic bag. Marinate in refrigerater for 30 minutes.
- Preheat grill to medium.
- Remove pork from marinade and place directly on the grill. Season with salt and pepper. Grill 6-8 minutes until nicely browned. Turn and season again with salt and pepper, grill another 5 minutes.
- Remove pork to platter, cover with foil and let rest for 5 minutes.
- Slice into 1/2" thick slices, place on serving platter and drizzle with some of the reserved sauce.
- Garnish with fresh parsley if desired and serve with reserved chimichurri sauce on the side.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: grill, 1 gallon plastic resealable bag, medium mixing bowl
Servings: 6
|  | | Ingredients | | - | | 4 garlic cloves, peeled, minced |
| - | | 1 jalapeņo - fresh or jarred, seeded, chopped |
| - | | 1/4 cup red wine vinegar |
| - | | 1/2 cup parsley - fresh, chopped |
| - | | 1/2 cup oregano - fresh, chopped or 2 teaspoons dried, crushed |
| - | | 3 limes - juiced |
| - | | 1 cup olive oil |
| - | | 1/2 cup orange juice |
| - | | 1 teaspoon salt and pepper plus more for seasoning pork tenderloins |
| - | | 2 pork tenderloins or 1 large pork tenderloin |
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