Ingredients

Latin Rub

  • 1 Tbsp. black pepper
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. granulated onion
  • 1 tsp. ground Mexican oregano
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 2, 1-lb. Pork Tenderloins
  • 3 Tbsp. Extra Virgin olive oil

Chimichurri

  • 2 cups finely chopped fresh flat leaf parsley
  • 1 cup finely chopped fresh cilantro
  • ½ cup fresh oregano leaves
  • 6 cloves minced fresh garlic
  • 1 cup extra virgin olive oil
  • 1/3 cup vinegar
  • 1/3 cup lemon juice
  • 1/3 cup water
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes

Details

Product:

Pork Tenderloin

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

Latin Rub

  1. Combine first 7 seasoning, set aside.
  2. Combine olive oil and 2 tablespoons Latin rub. Season tenderloin, wrap in plastic and refrigerate 1 hour.
  3. To prepare Chimichurri, combine all ingredients, mix well and set aside.
  4. Place pork tenderloin over char grill, medium/high heat, for about 3-4 minutes on each side. Remove from direct heat until internal temperature of 145 degrees F.
  5. Remove from grill and place on cutting board, let rest 5 minutes. Slice on the bias against the grain, top with Chimichurri sauce and serve.