Pork Tenderloin with Chimichurri

by Monica Bennion on September 14, 2012

Spicy and savory, this recipe pairs well with our J&S Reserve Syrah

6 garlic cloves, peeled and minced
2 jalapeños, 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 tsp. kosher salt
1 tsp. whole black peppercorns
2 pork tenderloins (about 1 lb. 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

1)  Combine the garlic, jalapeño and vinegar in a bowl.  Stir in the parsley, oregano and lime juice.  Whisk in the olive oil and season with salt and peppercorns.  Mix well and set aside at room temperature to allow the flavors to marry.

2)  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.

3)  Preheat an outdoor grill or oven broiler to high.

4)  Remove the pork from the marinade, wiping off any excess.  Season both sides with salt and pepper.  Drizzle with olive oil and place on the grill.  Grill the pork on the hottest part of the grill 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.

Recipe from Food Network, courtesy of Tyler Florence, 2007

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