This recipe is super easy to make, and comes out delicious every time!
1-1/4 lb. pork tenderloin
6 Tbsp EVOO
1c. fresh parsley
2/3c. fresh cilantro
1-1/2 Tbsp fresh oregano
1/2 tsp ground cumin
1/4 tsp crushed red pepper
3/4 tsp sea salt
1/2 tsp black pepper
1 lemon, juiced
1 Tbsp sherry cooking wine
2 garlic cloves, coarsely chopped
1 shallot, coarsely chopped
Combine 2 Tbsp EVOO, 1/4 c. parsley, 1/3 c cilantro, cumin, and red pepper flakes in a bowl. In a shallow dish add the pork and rub both sides with mixture. Cover and refrigerate for one hour min.
Sprinkle pork with 1/2 tsp salt and pepper. Grill pork over medium-high flame for about 8 min on each side.
While pork cooks, prepare topping. Combine remaining parsley, cilantro, salt, oregano, garlic, shallots, sherry, and lemon in a food processor. Drizzle EVOO through food chute with food processor on, until you get the desired consistency.
Remove pork from grill. Let stand 5 min, then slice crosswise. Top with chimichurri to serve. Enjoy!