GRILLED PORK TENDERLOIN WITH CILANTRO JALAPENO CHIMICHURRI
INGREDIENTS:
For web rub:
- 1-2 pork tenderloins, trimmed
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp pepper
For cilantro jalapeno chimichurri:
- 1 cup cilantro, packed down
- 1/2 cup flat-leaf parsley, packed down
- 3-4 garlic cloves, peeled
- 1-2 jalapenos, deveined with seeds removed
- 1 shallot, peeled
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lime juice
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
For serving:
- 1 head butter lettuce, cleaned and separated
INSTRUCTIONS:
Chimichurri Instructions:
Finely chop the cilantro, parsley, jalapenos, shallot, and garlic. Stir in olive oil, red wine vinegar, lime juice, dried oregano, salt, and pepper. Adjust seasoning to taste, adding jalapeno seeds for heat. Allow to sit, covered for 2 hours, before serving.
Wet Rub Instructions:
Whisk together paprika, garlic powder, brown sugar, salt, onion powder, ground cumin, chili powder, pepper, olive oil, and lime juice in a bowl. Rub mixture evenly over the pork.
Grill the Pork:
Preheat your grill to high heat. Sear the pork for 1 1/2 minutes on all sides. Reduce heat to medium-high and grill for 1-2 minutes per side until the internal temperature reaches 145°F. Let t rest for 10 minutes before slicing. Serve with chimichurri.