Grilled Pork Tenderloin with Chimichurri

This was posted on The Food Buzz and earlier seen on Tyler's Ultimate.  Apparently, Chimichurri is Argentine, and I might say, quite delicious.  The original recipe calls for cooking an entire pork loin on the grill, but since we were using the George Foreman, I decided to cut mine prior to cooking.  Also, I topped mine with the Chimichurri rather than serving it on the side.  So delicious. 

Since this meal is South American in origin, I would suggest serving it with corn tortillas, beans, and fresh fruit.  (Consequently, I served cucumbers, steamed broccoli, and rice.  Not a good pairing and way too much green).

Chimichurri
3 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh oregano leaves

Juice from 2 limes

3/4 cup extra-virgin olive oil

1 teaspoon salt

1 teaspoon whole black peppercorn

 

Tenderloin

1 pork tenderloin, trimmed of excess fat, patted dry

Salt and freshly ground black pepper to season
1 tablespoon extra-virgin olive oil
Lime juice, for drizzling
Italian parsley, chopped for garnish

Directions:

Combine garlic, jalapeno, vinegar, parsley, oregano, and lime juice in a blender. Add olive oil and season with salt and pepper. Blend well and set aside at room temperature to allow the flavors to marry.

Reserve half of the chimichurri to serve and marinate the pork with the rest.

Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes. Don’t over-marinate.

Preheat an outdoor charcoal grill or oven broiler to high. Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper.

Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 5 to 6 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.