Brown Sugar Spiced Pork Tenderloin with Chimichurri

 For the pork:

2.5 lb. pork tenderloin

6 cloves garlic (or frozen dorot cubes)

2 T. brown sugar

1 T. balsamic vinegar

1 T. olive oil

1 tsp. chili powder

1 tsp. cumin

1 tsp. 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 or frozen dorot cubes

1/2 T. olive oil

1/2 tsp. salt

1/4 tsp. pepper

pinch of red pepper flakes

Instructions:

Trim fat off of pork tenderloin. Rinse & pat dry.

Mix all of the other ingredients for the pork rub. It will make a thick marinade.

Using a spoon (or Ziploc bags on your hands) rub the marinade all over the 2 tenderloins. Cover & refrigerate for a few hours or overnight. Let come to room temperature before grilling.

Heat grill to high heat. Spray grill carefully with cooking spray. 

Sprinkle tenderloins with additional salt & pepper & place on grill. Sear for about 2-3 minutes per side over 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. Internal temp should be about 140 degrees.

Let rest for 10 minutes, tented with foil before slicing.

Pulse all chimichurri ingredients in a mini food processor or blender.

via: Lillieeatsandtells.com