Chimichurri is a wonderful sauce for meat from Argentina. It is so fresh and flavorful and a wonderful addition to pork tenderloin or any meat! This recipe comes from Tyler Florence.
6 garlic cloves, peeled and minced
2 jalapeños, seeded and minced
1/4 cup red wine vinegar
1/2 cup fresh parsley, chopped
1/2 cup fresh oregano or marjoram, chopped
3 limes, juiced
1 cup extra virgin olive oil
1 teaspoon each kosher salt and crushed black pepper
2 pork tenderloins (about 1# each)
freshly ground pepper
evoo (extra virgin olive oil)
lime juice for drizzling
Combine the garlic, jalapeño, and vinegar in a bowl. Stir in parsley and oregano (or marjoram, my favorite) and lime juice. Whisk in olive oil and season with salt and pepper. Mix well and set aside at room temp to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri sauce and marinate the pork in the rest. Put the pork and marinade in an sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat charcoal or gas grill.
Remove the pork from the marinade and wipe any excess off. Season with salt and pepper. Drizzle with olive oil and place on the grill. Grill on the hottest part of the bbq for 4 minutes per side. Allow the tenderloin to rest for 5 minutes before slicing. Spoon some chimichurri sauce over meat, drizzle with lime juice and serve remaining sauce at the table.