INGREDIENTS
For the Pork:
- 2.5 lb pork tenderloin (only 2.5 g fat for a 4 oz portion- I always get mine from Costco)
- 6 cloves garlic (or my favorite frozen dorot cubes)- I halved this
- 2 tbs brown sugar
- 1 tbs balsamic vinegar
- 1 tbs olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
For the Light Cilantro Basil Chimichurri:
- 1 cup fresh cilantro
- 1/3 cup fresh basil leaves
- 1/4 cup white balsamic vinegar
- Juice from half a lemon
- 2 cloves garlic
- 1/2 tbs olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- Pinch of red pepper flakes
INSTRUCTIONS
- Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.
- Mix all of the other ingredients for the pork rub rub. It will make a thick marinade.
- Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight— OR just leave on the counter like I did for 15-30 minutes before grilling. Always best to let it come to room temp before grilling.
- Heat grill to pretty high heat.
- Spray grill carefully with cooking spray.
- Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so. If you have a meat thermometer, internal temp should be about 140.
- Let rest for 10 minutes, tented with foil before slicing in!
- Pulse all chimichurri ingredients in a mini food processor or blender… it’s not as pretty without loads of olive oil, but the taste was still incredible with the pork!*
NUTRITION
- Serving Size: 100 g pork with 30 g chimi
- Calories: 207
- Fat: 6.2
- Saturated Fat: 1.6
- Carbohydrates: 8.7
