Pork Tenderloin with Chimichurri | Fronk Recipes | Umami

Ingredients

• 6 garlic cloves, peeled and minced
• 2 jalapenos, seeded and minced
• 1/4 cup red wine vinegar
• About 1/2 cup finely chopped fresh flat-leaf parsley
• About 1/2 cup finely chopped fresh oregano leaves
• 3 limes, juiced
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns
• 2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• Lime juice, for drizzling
• Parsley sprigs, for garnish