Pork Tenderloin with Chimichurri

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This is another recipe from Erin M. People freak out when we serve it.  It's delicious  with roasted butternut squash mash and roasted vegetables. 

For the Chimichurri I do rough chops and then everything into the food processor

-6 cloves garlic

-2 jalapeno

-1/4 cup red wine vinegar

-about 1/2 cup finely chopped flat leaf parsley

-about 1/2 cup finely chopped fresh oregano

-3 limes juiced

-1 cup evoo(I add by quarter cups to taste)

-1 teaspoon kosher salt 

-1 teaspoon black pepper

For the Tenderloin combine all below ingredients and marinate for 24 hours. This marinade works for 2 tenderloins. Grilling it is delicious but in the winter we sear it on all sides in the skillet and then into the oven. 

-1/2 cup soy sauce

-1 teaspoon sesame oil

-1/4 cup OJ

-1/4 cup honey

-2 tablespoons peeled chopped ginger

-3 garlic cloves chopped

-2 tablespoons scallions chopped

-Fresh ground pepper