Pork Tenderloin with Chimichurri

I found another quick / easy week night meal -- woot woot!!  This was so good!!  It made even better leftovers too - I look so fancy at work heating up my yummy meals!  We made this with brown rice - but I think it would be really good with Black Beans or Lime / Cilantro Rice!  Give it a try - super fast!

4 oz per person - OBB Cookbook

Ingredients:
2-3 lb pork tenderloin (2 small-med pork loins)
1 1/2 cups chopped parsley
1 1/2 cups  chopped cilantro
1/2 cup loosely packed oregano leaves*
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
3 tablespoons chopped garlic (6-7 cloves)
1 teaspoon kosher salt
1/4 teaspoon black pepper1/4 teaspoon red pepper flakes
1/2 cup extra virgin olive oil

*Fresh is best, but if you don't have access to fresh oregano, you could use fresh cilantro and parsley and add in 1 Tbs plus 1 tea  dried oregano leaves.

Place pork tenderloins in a zip lock bag and set aside.

Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Remove mixture and place in a bowl.  Add red pepper flakes and then stir in olive oil by hand.

Remove 1/2-3/4 cup chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be careful to not cross-contaminate since you will be serving the remaining chimichurri over the top of the finished meat.  Seal bag and set aside to marinade for about an hour or longer if you need to.  Place plastic wrap over the remaining chimichurri and set aside until ready to serve.

When ready to cook, preheat grill.  Remove tenderloins from bag and let excess marinade drip off.  Place on grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temp to be about 160 degrees, so check with a thermometer and take it off the grill when it reaches 155-158 since it will continue to cook a bit as it sits.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top.