Grilled Bacon-Wrapped Pork Tenderloin with Chimichurri Sauce | Fletchers Mill

Ingredients

• 2 cups packed fresh parsley leaves
• 2 tablespoons garlic, smashed
• ½ teaspoon fresh cracked black pepper
• ½ teaspoon crushed red pepper flakes
• finely ground salt to taste
• ½ cup olive oil
• ¼ cup white wine vinegar
• 2 tablespoons water
• Whole pork tenderloins, trimmed of fat, tendons and the silverskin, cut into 1½ – 2-inch filets. Each tenderloin should give you 5 filets and feed 2 people.
• Thick cut bacon, one slice per tenderloin filet