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Butterfly the pork tenderloin and set aside.
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To make Chimichurri sauce place all ingredients except oil in food processor.
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Process for 1 minute.
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Slowly add oil while processor is running.
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Process until oil is emulsified.
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Set aside 2/3 cups Chimichurri sauce
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Cover remaining sauce and refrigerate until ready to serve.
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Rub 2/3 cups sauce all over both sides of pork tenderloin. Place pork in shallow bowl or gallon plastic bag and marinade in refrigerator for at least 2 hours or overnight.
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Heat grill on high and remove pork tenderloin from marinade.
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Grill on high 6-8 minutes per side until internal temperature reaches 145°F.
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Let pork rest for five minutes.
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Slice and serve with reserved Chimichurri sauce.