Pork Tenderloin with Chimichurri
pork, limes, vinegar, oregano, parsley, jalapenos, garlic, peppercorns
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
Directions for Pork Tenderloin with Chimichurri Recipe
Read the full directions on Food Network