 Summary
What a great meal for when the kids come home from college and are tired of pizza and microwave foods. It's easy, delicious and doesn't take hours to have dinner on the table. Maker hubby cook the meat, the kids can set the table and you can make a salad or side dish.
Cookware used in Recipe
 Kitchen Kutter View
 Jelly Roll Pan/All Purpose Pan View
 Salad Bowl-White View
Prep Time
30 Minutes
Servings
2 - 4
Ingredients: 1 cup (packed) fresh Italian parsley 2 Tbls. fresh lemon juice ¾ cup olive oil 2 Tbls. white vinegar 1 cup (packed) fresh cilantro 8 cloves garlic cloves, peeled 1 each jalapeno chile pepper ½ tsp. ground cumin ½ tsp. salt 2 pork tenderloins
Directions: Puree all ingredients in processor. Excluding the meat! Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature).
Place in a large resealable plastic bag or nonreactive bowl 2 pork tenderloins trimmed of silvery ligament. Pour half of the chimichurri sauce into the bag and coat the tenderloins.
Reserve the other half for plating. Marinate pork for minimum of 30 minutes. Up to 4 hours is better.
Preheat the grill to medium high. Remove the pork from the marinade. Place tenderloins on the hottest part of the barbecue grill for 5 minutes per side, until browned. Internal temp should read 145 degrees F. Pull tenderloins off the grill and let meat rest for 10 minutes.
To Serve: Slice tenderloins on a slight bias then drizzle remainder of Chimichurri over the top.
Note: Great on pork, beef, chicken or fish. Try it on veggies! |
