Pork tenderloin in chimichurri sauce

Ingredients:

Pork tenderloin

• 2 pork tenderloins (450 g each), trim off excess fat, pat dry with paper towels
• Lime juice
• Sprigs of parsley for decoration

Chimichurri sauce

• 6 cloves garlic, peeled and crushed
• 2 jalapeños, peeled and finely chopped
• 1/4 cup red wine vinegar
• 0.5 cup finely chopped parsley
• 0.5 cup finely chopped oregano leaves
• Juice of 3 limes
• 1 cup olive oil
• 1 teaspoon coarse salt
• 1 teaspoon black peppercorns

Preparation:

1. In a bowl, combine the garlic, jalapeño, and vinegar. Add the parsley, oregano, and lime juice. Whisk in the olive oil, then season with salt and pepper. Mix thoroughly and let sit at room temperature to allow the ingredients to meld.
2. Set aside 0.5 cups of chimichurri for serving, and marinate the pork in the remaining sauce. Place the pork tenderloin and marinade in an airtight bag and refrigerate for 30 minutes.
3. Light a grill or preheat an oven with a grill function.
   
   Remove the pork from the marinade, shaking off any excess herbs. Generously season the meat with salt and pepper on all sides. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the grill for 4 minutes per side, until cooked through.
4. Let the cooked meat rest for 5 minutes before slicing. Drizzle the sliced ​​tenderloin with chimichurri sauce, lime juice, and parsley. Serve with the remaining sauce on the side.