Categories: Main Dish, Meat

Ingredients

• 1 c. flat leaf parsley
• 4 cloves garlic, chopped
• 1/4 t. salt
• pepper
• 1/3 cup white vinegar
• 2/3 cup EVOO
• 1/3 cup water
• 2 pork tenderloins (1.5-2 lbs)

Directions

1. CHIMICHURRI:

2. place parsely, garlic, salt and pepper in food processor and finely chop.

3. Add vinegar and process til combined.

4. Slowly add oil and water in a thin stream with machine running.

5. Place pork in large resealable plastic bag.

6. Pour half sauce over pork, close bag and turn to coat.

7. Refrigerate 30-60 mins, turning bag occasionally.

8. Transfer remaining sauce to serving bowl and refrigerate.

9. Remove pork and discard marinade.

10. Place tenderloins diagonally on grill rack.

11. Grill uncovered, over direct heat 15 to 20 mins, turning every 3-4 mins.

12. Cut in slices and serve with reserved sauce.

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