Pork Tenderloin with Chimmichurri

Summer to me is all about the grill. I use it every chance I get. It’s also about light and bright things like lemon and herbs. So this dish is a summer must have. I enjoy cooking pork because it is so versatile. I like tenderloin because it is nice and moist. It pairs well with so many things, it has a mild flavor that to me is almost sweet. So going with a vibrant chimmichurri is a perfect marriage. I serve this with a light salad or buttery cous cous.

Makes 6-8 servings

For pork:

2 medium sized pork tenderloin (silver skin removed)

salt and pepper

Rub tenderloin well with salt and pepper. Prepare grill to 375. Place tenderloin on grill, turning every 3 minutes to get marks all the way around, set to warm side of grill and finish cooking. Internal temperature should be 140-145 when removed. Total cooking time will be about 15-20 minutes depending on the size of the tenderloin. Let sit 5 minutes before slicing.

For Chimmichurri:

1 bunch parsley

1 bunch cilantro

handful of oregano

2 garlic cloves

juice from 1 lemon

2 tablespoons red wine vinegar

1/4 cup olive oil

salt and pepper to taste

In food processor or blender, pulse all ingredients together except olive oil. Scrape down sides, turn on processor and slowly add olive oil until combined and desired consistency. Taste and adjust seasoning as needed.

To serve:

Slice tenderloin in 1/2 inch slices, place on serving tray. Top with chimmichurri and serve.