Grilled pork tenderloin drizzle with a super flavorful fresh chimichurri
Ingredients
- 2 pork tenderloins
- 2 tablespoons Pork Rub
- 1 cup parsley, minced
- 1/4 cup Arbequina Spanish Extra Virgin Olive Oil
- 2 tablespoons Italian Red Wine Vinegar
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Spanish Smoked Paprika
- 2 cloves garlic, grated
Instructions
- Rub the pork tenderloins with the Pork Rub and marinate in the rub for at least 15 minutes.
- Heat the grill to high (about 450 degrees).
- Grill the pork tenderloins for about 10 minutes per side until cooked to an internal temperature of 140 degrees. Rest for 5 minutes before slicing.
- While the pork grills make the chimichurri by mixing the parsley, olive oil, vinegar, red pepper flakes, paprika, and garlic.
- Drizzle the chimichurri over the pork and enjoy!
Takes 40 minutes
Serves 4-6
