Pork Tenderloin & Grilled Chimichurri

Ingredients

• 2 pork tenderloins, trimmed
• Killer Hogs TX Brisket Rub
• 1/2 bunch cilantro leaves
• 1/2 bunch flat leaf Italian parsley leaves
• 4 poblano peppers
• 2 serrano peppers
• 1/4 large sweet onion
• 1 head garlic, cloves smashed and peeled
• 1/4 cup red wine vinegar
• 2 tbsp capers
• Juice of 1/2 lime
• 2/3 cup Extra Virgin Olive Oil
• Jacobsen Salt Co. Habanero Infused Salt, to taste