Ingredients:

1 cup fresh flat-leaf parsley
1 cup fresh cilantro
3 large garlic cloves
1 small jalapeno pepper diced, seeds removed
1/4 cup chopped white onion
1 teaspoon salt
5 tablespoons olive oil divided
3 tablespoons vinegar
1 pound pork tenderloin

Directions:

Add the parsley, cilantro, garlic, jalapeno, onion, salt, 4 tablespoons olive oil, and vinegar to a food processor or blender and process until nearly smooth. If you don’t have a food processor, mince everything and then stir in the olive and vinegar.

Pour half of the chimichurri into a small dish, cover, and refrigerate until ready to serve.

Add the pork tenderloin to a large zip top bag and add the remaining half of the chimichurri to the bag. Coat the pork in the sauce, seal bag, and refrigerate for at least 4 hours.

Preheat oven to 425 degrees. Heat a cast iron skillet over high heat.

Add the remaining tablespoon of oil to the skillet and heat until shimmering. Add the pork and sear on all sides, about 3 minutes per side, until golden brown.

Transfer skillet to oven and bake for 15-20 minutes or until pork reaches 145 degrees.

Let rest for 5 minutes before slicing and serving with reserved chimichurri.

Servings: 4

Nutritional Information: Calories: 335, Fat: 22g, Carbohydrates: 4g, Fiber: 1g, Protein: 30g