Pork Tenderloin with Pilsner Chimichurri Sauce

[Greenblood]

From Jayni's Kitchen. Recipe by Paula Pepin


Pork Tenderloin with Pilsner Chimichurri Sauce

Ingredients: Spice Rub

* 1 teaspoon cumin, coarsely ground
* 1/4 teaspoon red pepper flakes
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

Ingredients: Pilsner Chimichurri Sauce

* 3/4 cup fresh flat-leaf parsley
* 3/4 cup fresh cilantro leaves, or to taste
* 1/4 cup fresh mint leaves
* 2 tablespoons fresh oregano leaves
* 1/4 cup onion, chopped
* 1/4 cup Pilsner beer
* 1 tablespoon apple cider vinegar
* 3 tablespoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon crushed red pepper
* 3 garlic cloves, peeled

Ingredients

* 1 1/2 to 2 pound pork tenderloin (or two 1-pound tenderloins)
* 1 large tomato, sliced
* 1 avocado, sliced
* fresh herb sprigs

Trim the pork tenderloin

Spice Rub: In a small bowl, combine the cumin, red pepper flakes, salt and pepper. Rub the mixture into the pork tenderloin and place it in a plastic storage bag or baking dish.

Pilsner Chimichurri Sauce: Combine all ingredients for the sauce in a food processor or blender and blend until smooth. Reserve 3 tablespoons of the sauce to use as a garnish for the presentation. Pour the remaining chimichurri sauce over the pork and seal the storage bag, or cover the baking dish. Marinate the pork in the refrigerator for 2 hours.

To grill, place the marinated pork tenderloin over high heat on a gas grill, or over hot charcoals. Cover the grill and cook for 3 to 4 minutes, until lightly browned. Turn the tenderloin over and grill over indirect heat for 8 to 10 minutes more, turning occasionally to brown all sides evenly, until the meat reaches an internal temperature of 145 degrees for medium, or until desired doneness is achieved. Remove the tenderloin to a platter, cover with aluminum foil and let rest for 5 to 10 minutes before cutting.

To serve, slice the tenderloin into 1 to 2-inch slices and drizzle with the reserved chimichurri sauce. Garnish with tomato and avocado slices and fresh herb sprigs. Serves 4.

To oven-roast the port tenderloin: Place the marinated tenderloin in a baking dish and roast in a 400 degree oven for 25 to 30 minutes, or until the meat reaches an internal temperature of 145 degrees for medium. Remove the tenderloin to a platter and cover with aluminum foil. Let rest for 5 to 10 minutes before cutting.