Grilled Pork Tenderloin with Chimichurri

Our Best Bites has become a favorite of mine.  And I don't have the cook book yet...gasp!!  I can't even stand it!  Here's one I got off their website, and I cannot tell you how much delightful moaning I heard at the dinner table that night.  If the way to a man's heart is through is stomach, Nate's heart has never been more mine. 

Ingredients:

2-3 pound pork tenderloin
1 1/2 c chopped parsley
1 1/2 c chopped cilantro
1/2 c loosely packed oregano leaves (or 1 Tbsp + 1 tsp dried oregano leaves)
2 Tbsp fresh lime juice
1 Tbsp red wine vinegar
3 Tbsp chopped garlic (6-7 cloves)
1 t kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 cup extra virgin olive oil

Place pork tenderloins in a ziplock 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 c chimichurri (the herb mixture you just made) and place in bag with pork tenderloins.  You just need enough to coat them well.  Be sure not to 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 an hour or longer if you need to.  Place 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 temperature to be about 160 degrees.  Remove from grill and let stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top.