Grilled Pork Tenderloin with Chimichurri

 This tenderloin was soooo tender and had sooo much flavor to it.  I actually found this on 2 of my favorite blogs:  Our Best Bites, and The Sisters Cafe!  So that means it HAS to be awesome right?  Plus it is PALEO friendly all the way!  You can use this Chimichurri sauce on any cut of steak, but I found it to be just perfect on this pork tenderloin grilled!  Then the next day, I sliced this tenderloin up and through it over some greens with some fresh rasberries and fell in love with it a second time!

2 small- medium pork tenderloins


Chimichurri Sauce
1 1/2 Cups chopped parsley
1 1/2 Cups chopped cilantro
1 tblsp + 1 tsp dry oregano
2 tblsp fresh lime juice
1 tblsp red wine vinegar
3 tbslp minced garlic
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 Cup extra virgin olive oil

For the Chimichurri Sauce, put everything in the blender except the red pepper and olive oil.  Pulse several times until finely chopped.  Transfer mixture to a bowl then add in red pepper and olive oil and stir by hand.
Remove 1/2 - 3/4 Cup sauce and put in a gallon ziplog bag and add your tenderloins.  Coat the tenderloins then let marinate for at least an hour.  Cover the reserved Chimichurri and set aside.
Preheat your grill.  Place the tenderloins on the grill and cook about 5-8 min before flipping to the other side.  Let cook on the other side for another 5-8 min.  Remove from grill and let it stand 5 min before cutting.  Slice and serve with remaining chimichurri drizzled on top!  Yum!!