Yield: 4-8 servings
* 6 garlic cloves, peeled and minced
* 2 jalapenos, 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 teaspoon kosher salt
* 1 teaspoon whole black peppercorns
* 2 pork tenderloins (about 1 pound 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
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the
parsley, oregano, and lime juice. Whisk in the olive oil and season
with salt and pepper. Mix well and set aside at room temperature to
allow the flavors to marry.
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.
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 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.