Ingredients
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2 jalapenos, seeded & minced
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1/4 cup red wine vinegar
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1/2 cup finely chopped fresh flat-leaf parsley
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3 limes, juice of
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1 cup olive oil
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1 teaspoon kosher salt
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1 teaspoon whole black peppercorn
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kosher salt & freshly ground black pepper
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extra virgin olive oil
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2 (1 lb) pork tenderloin, trimmed of excess fat & patted dry (about 1 pound each)
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6 garlic cloves, minced
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1/2 cup finely chopped fresh oregano
Instructions
- Combine the garlic, jalapeno, vinegar, parsley, oregano & lime juice in a bowl.
- Whisk in the olive oil & season with salt and pepper. Mix well & set aside at room temperature to marry.
- Reserve 1/2 cup of the chimichurri to serve with the pork & pour the remaining into a ziploc bag with the pork tenderloins.
- Marinate in the refrigerator for 30 minutes.
- Remove pork from marinade & wipe off any excess .
- Season both sides with a generous amount of salt & pepper and drizzle with olive oil.
- Grill for about 4 minutes per side, until well charred.
- Allow the tenderloins to rest for about 5 minutes prior to slicing.
- Spoon some chimichurri over the meat, drizzle with lime juice and serve!