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Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
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By er1019
Michigan
on September 01, 2012
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Oooooh, yummy Chimichurri sauce - bright, fresh, zippy! I'll use that recipe over and over again! The outside crust of the grilled pork was amazing. To make the inside super amazing too, I drizzled a little of the reserved chim sauce on my cutting board and set slices in it as I cut up the meat before plating up family-style.
By rosess
Chandler, AZ
on April 15, 2012
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This dish is Awesome!! Your sauce Rocks!!!! I've used this sauce on many types of meats and it is fabulous !!!!!! My family loves it,, it's a keeper!!!
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