Pork Tenderloin with Chimichurri Sauce

I love pork, and I love Tyler Florence's recipes. His food is straight forward and turns out great every time. This pork tenderloin with chimichurri sauce is no exception. The house smells good. The pork was full of spicy/citrusy flavor. And I had an excuse to make cilantro-lime rice again. Pork Tenderloin with Chimichurri Sauce 4 to 8 servings 6 garlic cloves, peeled and minced 2 jalapenos, seeded and minced 1/4 cup red wine vinegar About 1/2 cup finely chopped fresh flat-leaf parsley About 1/2 cup finely chopped fresh oregano leaves 3 limes, juiced 1 cup extra-virgin olive oil 1 teaspoon kosher salt 1 teaspoon whole black peppercorns 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry Kosher salt Freshly ground black pepper Extra-virgin olive oil Lime juice for drizzling Parsley sprigs, for garnish

Combine the garlic, jalapeno, vinegar, parsley, oregano and lime juice in a food processor. Add the olive oil and season with salt and pepper. Pulse until smooth and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

Outdoor grill cooking:

Preheat an outdoor charcoal grill.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

Oven cooking:

Remove pork from marinade, and pat dry with paper towel. Drizzle with olive oil and sprinkle with salt.

Heat oil in cast iron pan. Once hot, brown each side of pork for 1 minute. Place pan in oven at 400 for 25 minutes.

Remove from oven and tent with foil. Let rest for 10 minutes, before slicing. Serve with chimicurri sauce on top.

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