1 cup (packed) fresh Italian parsley
2 Tbs fresh lemon juice
¾ cup olive oil
2 Tbs white vinegar
1 cup (packed) fresh cilantro
8 cloves garlic cloves, peeled
1 each jalapeno chile pepper
½ tsp ground cumin
½ tsp salt
2 pork tenderloins
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature).
Place in a large resealable plastic bag or nonreactive bowl 2 pork tenderloins trimmed of silvery ligament. Pour half of the chimichurri sauce into the bag and coat the tenderloins. Reserve the other half for plating. Marinate pork for minimum of 30 minutes. Up to 4 hours is better.
Preheat the grill to medium-high. Remove the pork from the marinade. Place tenderloins on the hottest part of the barbecue grill for 5 minutes per side, until browned. Internal temp should read 145 degrees F. Pull tenderloins off the grill and let meat rest for 10 minutes.
To Serve: Slice tenderloins on a slight bias then drizzle remainder of Chimichurri over the top.
Tip: Great on pork, beef, chicken or fish. Try it on veggies!