- 1 bottle Red Clay Verde Hot Sauce
- 1 c cilantro (tightly packed)
- 1 c parsley (tightly packed)
- 4 garlic cloves
- 1 small shallot
- 2 limes, freshly squeezed
- 1 tsp kosher salt
- ¼ c extra virgin olive oil
- 2 pork tenderloins
Pulse first 7 ingredients in food processor until roughly chopped. Stir in olive oil. Place pork tenderloins and ½ c chimichurri in a large zip top bag. Seal, massage bag to coat and refrigerate overnight.
Prepare outdoor grill to medium high heat. Grill tenderloins about 7-10 min per side until a nice char develops. Move to a cooler part of the grill and close grill. Turn occasionally and cook about 10 minutes or until temperature reaches 145°F. Remove from grill and let rest for about 10 minutes. Slice tenderloins, arrange on a large serving platter and serve alongside remaining chimichurri.
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