from Our Best Bites
2-3lb pork tenderloin (2 small-med pork loins)
1 1/2 C chopped parsley
1 1/2 C chopped cilantro
1 1/2 TBSP dried oregano leaves
2 T fresh lime juice
1 T red wine vinegar
3 T chopped garlic (6-7 cloves)
1/4 t red pepper flakes
1 t kosher salt
1/4 t black pepper
Place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor. Pulse several times until finely chopped.
Transfer to a bowl and sprinkle in some red pepper flakes. Stir in the extra virgin olive oil by hand.
Take about 1/2-3/4 C chimichurri and place in a ziplock bag with the pork. Cover the remaining chimichurri and set both aside for about an hour.
When ready to cook, preheat grill (or indoor grill pan). 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.
Remove from grill and let stand 5 minutes before cutting. Slice and serve with remaining chimichurri drizzled on top.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment