2 pork tenderloin, 12-oz. each flat leaf parsley leaves, (optional)
Chimichurri: 1 c. flat-leaf parsley leaves, lightly packed 4 cloves garlic, peeled and coarsely chopped kosher salt pepper, to taste 1/3 c. white vinegar 2/3 c. water
What to do:
1. For chimichurri, place 1 c. parsley, the garlic, 3/4 tsp. salt and 1/2 tsp. pepper in food processor container. Cover and process with on/off turns just until finely chopped. Add the vinegar and process to combine. Slowly add oil and water in a thin stream with the machine running. If necessary, adjust flavor by adding more salt and/or pepper (chimichurri should be a highly seasoned mixture). 2. Place pork tenderloins in large, resealable plastic bag. Pour half (about 1/2 c.) chimichurri over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 30-60 min., turning bag occasionally. Transfer remaining chimichurri to a serving bowl. 3. Prepare a medium-hot fire in grill. Brush grill rack with oil. Remove pork from marinade; discarding marinade in bag. Place tenderloins diagonally on bars of the hot grill rack. Grill tenderloins, uncovered, over direct heat for 20 min. or until internal temperature reaches 145°F., turning every 3-4 min. with tongs. 4. Transfer pork tenderloins to cutting board. Loosely cover with foil; let rest for 5 min. 5. To serve, cut pork tenderloins into thin slices; arrange on dinner plates. Stir "remaining" or "set aside" chimichurri; spoon over pork. If desired, garnish with parsley sprigs.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www. PorkBeInspired.com
