Pork Tenderloin with Chimichurri

Ingrédients

• 1 pork tenderloin (about 1.5 pounds)
• 1 lemon (halved)
• 1/4 cup fresh parsley
• 1/4 cup fresh oregano
• 1/4 cup mint leaves
• 2 cloves garlic
• 1 anchovy fillet
• 1 teaspoon capers (drained )
• 1/2 cup olive oil (extra virgin )
• Salt (to taste)

Préparation

1. 1

   Take the pork loin out of the refrigerator 30 minutes before cooking, to allow it to come to room temperature.

2. 2

   Preheat your grill to 400 degrees for direct heat.

3. 3

   Place your lemon, cut side down on the grill and allow it to get a good char on it. Once softened and browned, remove the lemon from grill and allow to cool slightly.

4. 4

   Grill the pork loin for 5 minutes per side, until it reaches 140-degrees, about 20 minutes total. Remove from grill and let it rest for 10 minutes while you prepare the chimichurri.

5. 5

   In a food processor or blender, add the 1/4 cup fresh parsley, ¼ cup fresh oregano , ¼ cup mint leaves, 2 cloves garlic , 1 anchovy fillet, and 1 teaspoon capers. Squeeze in the juice from the charred lemon halves and add the ½ cup olive oil. Pulse until combined but not entirely smooth.

6. 6

   Slice the pork tenderloin and serve the charred lemon chimichurri drizzled on top with the remaining sauce served on the side.