Pork Tenderloin with Chimichurri Sauce

By No1momto_3

Ingredients

• 5 to 6 cloves garlic
• 1 to 2 jalapeno peppers
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh oregano
• 3 limes, juiced
• 1 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp whole peppercorns
• 1 tsp salt
• pork tenderloin roast

Preparation

Step 1

Blend chimichurri ingredients in blender, use half for marinade and remaining for serving. Chill.

Place the pork and marinade in a ziplock bag, refrigerate for 30 minutes.

Heat charcoal to medium hot. Remove pork from marinade, whip off any excess marinade from roast. Generously season meat with kosher salt and pepper. Grill over hot coals on about 4 minutes on each side. Let meat rest 5 minutes before slicing.

Serve with reserved chimichurri, lime wedges and sprig of fresh parsley