Ingredients

The following ingredients have 4 Servings
  • 1/3 C white wine vinegar
  • 1 C packed parsley (chopped)
  • 1/2 C diced shallot
  • 3 cloves garlic (minced)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 C olive oil
  • salt
  • black pepper
  • 2 lb pork tenderloin

Instruction

  • In a bowl, whisk together vinegar, parsley, shallot, garlic, oregano, red pepper, a pinch of salt and pepper and olive oil.
  • Pour half of the sauce into a separate container for finishing the pork.
  • Place the pork tenderloin(s) into the bowl with the remaining sauce mixture.  Toss well to coat.  Refrigerate 3-6 hours.
  • Preheat oven to 450.
  • Place marinated pork on a baking pan (I line mine w/ foil for easy cleanup).  Place in the preheated oven for 10 minutes.  Lower heat and continue cooking until it reaches your desired internal temperature (I prefer 150), approximately 10-15 minutes more.
  • Allow pork tenderloin(s) to rest at least 5 minutes.  Slice.  Top with reserved chimichurri just prior to serving.