Chimichurri For Grilling Chicken or Pork Tenderloin

Gavin served grilled chicken thighs at his July 27, 2013 party. He also served grilled shrimp (Chile Lime Shrimp Marinade).

1 cup packed flat leaf parsley sprigs
1/2 cup EVOO
Juice of 1 large lemon
1/4 cup each: fresh oregano leaves, packed cilantro sprigs
3 cloves garlic
1 tsp each: ground cumin, crushed red pepper
1/2 tsp salt
2 pork tenderloins, about 1 pound each

Combine parsley, EVOO, lemon juice, oregano, cilantro, garlic, cumin, red pepper, salt in a food processor or blender: process until pureed.

Reserve 1/2 cup of the puree for serving: refrigerate. Place pork tenderloins in a large food storage bag: put remaining puree over pork. Refrigerate 2 - 12 hours, turning occasionally.

Prepare the grill for medium heat. Remove pork from marinade, wiping marinade off pieces. Grill pork turning often until cooked to 160 degrees, 15-25 minutes, moving to cooler parts of the grill to avoid burning. Let stand 5 mins. Slice pork: serve with reserved sauce.