Grilled Pork Tenderloin with Chimichurri

INGREDIENTS

  • 2 pork tenderloins each (1 lb / 454g)

Chimichurri

  • 6 cloves garlic, minced
  • 1 to 2 jalapenos, seeded, finely chopped
  • 2 tbsp (25 mL) finely chopped red pepper
  • 1/4 cup (50 mL) lime juice or red wine vinegar
  • 1/2 cup (125 mL) chopped flat leaf parsley
  • 1/4 cup (50 mL) each chopped basil, oregano
  • 3/4 cup (175 mL) olive oil
  • Salt, pepper
  • Grilled vegetables

METHOD

  1. Combine the garlic, jalapeno and lime juice. Stir in parsley, basil and oregano. Whisk in olive oil, salt and pepper.
  2. Set aside 1/2 cup for serving. Marinate the pork with remainder of the chimichurri for 30 minutes in refrigerator.
  3. Heat grill. Remove pork from marinade; place on greased grill over medium-high heat, close lid and grill 4 to 5 minutes per side until internal temperature reaches 150ºF (65ºC).
  4. Let stand 10 minutes. Serve with chimichurri and grilled vegetables.

SERVES 6