Pork Tenderloin with Chimichuuri

Two Pork Tenderloins to serve four to six.

• Two cups loosely packed Cilantro
• 5 Cloves Garlic
• 2 tsp Salt
• 1tsp White Pepper
• 6Tbs Lime juice
• 1/3 C. Olive Oil

Pulse garlic in food processor. Add cilantro and pulse until finely chopped. Add lime juice, oil, salt and pepper and pulse until sauce just comes together.

Reserve ½ C. Chimichurri sauce.

Pierce tenderloins with a fork several times on each side and place in a large zip lock bag. Pour remaining sauce over pork and marinate 4 to 6 hours turning several times.

Bring tenderloins to room temperature. Heat a grill to 400 degrees, cook about 8 minutes per side.

Let the meat rest 5 to 10 minuets. Slice and drizzle remaining sauce over the sliced pork.