Pork Tenderloin with Chimichurri

***Use Chimichurri Dressing*** find the recipe in my dressing folder
2 pork tenderloins (about 1 pound each), trimmed off excess fat, patted dry (you can use beef)

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil

Lime juice, for drizzling

Parsley sprigs, for garnish

Use 1/2 of the chimichurri dressing to marinate the pork. 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.


recipe by Tyler Florence