Pork Tenderloin with Chimichurri | Fronk Recipes
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Cooking tools:
- Grill
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Zip-top bag
- Measuring cup
- Spoon
- Chef's knife
- Cutting board
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
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