Grilled Pork Tenderloin with Chimichurri Sauce Recipe

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Spicy marinade makes this dish.

Directions

Sauce:

Combine garlic, jalapeño 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.

Container: grill, 1 gallon plastic resealable bag, medium mixing bowl

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving Description: 3 slices of pork

Servings: 6

Enter desired servings:

Ingredients

-		4 garlic cloves, peeled, minced
-		1 jalapeño - 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