Name: Grilled Citrus Pork Tenderloin with Chimichurri Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Trozo D Punta D Lomo D Puerco; Emperor's Kitchen Chopped Garlic; Beyond Good Orange Zest, 73% Cocoa; Instant Whip Tampa Inc Large Limes; TuttoCalabria Dried Oregano Bunches; Ground Cumin Seed; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Redmond Sea Salt, Ancient Kosher; Spice Supreme Black Pepper, Pure Ground; Fresh Bunched Parsley; Key Limes; Spicely Organics Cumin, Ground, Organic; Ciuti Extra Virgin Olive Oil; Specially Selected Scalloped Cracker Black Pepper

Two to four hours before you plan to cook the pork, marinate the pork and make the sauce.

Coat the pork with the garlic, olive oil, zest, juice, oregano, salt, and a few cracks of pepper.

Marinate in the refrigerator, removing 30 minutes before you plan to grill.

In a food processor or blender, pulse all of the chimichurri ingredients until finely chopped and smooth in texture. Taste and add more salt or lime if needed.

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Set aside at room temperature.
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Turn on the grill, or broiler if you don’t have a grill, and allow to get hot. Remove pork from the marinade, shaking off excess. Grill or broil the pork for 15-25 minutes, until inside is light pink. If broiling, I like to pan sear the tenderloin for 2-4 minutes per side on medium high heat before putting in the oven. Temperature should register 145 F for medium rare or 160 for medium when done for either method.

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Allow to rest for 15 minutes.
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Serve and enjoy!
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Grilled Citrus Pork Tenderloin with Chimichurri Sauce

Serves 4

20 mins prep

25 mins cook

15 mins Resting Time

60 mins total

What you need

For the Pork:

For the Chimichurri Sauce:

How to make

Available coupons from Kat Can Cook