This is my first ever official blog post!

I have had a love for food for as long as I can remember and always love to take pictures of dishes that I have eaten and made.  This is my place to share some of the amazing tastes that I have sampled.

We have had a very cold winter this year in New England (understatment of the year)!!!! So as soon as the snow melted enough to dig the BBQ out of the garage I started looking into new grilling recipes.  I did not grow up eating pork and have been interested in trying out some new tastes.  I googled “best grilled pork tenderloin recipes” and found some very interesting items.

I decided to stick with flavors that I already love: citrus, spicy and full of herbs!  Below is the recipe that I adapted from Tyler Florence for Pork Tenderloin with Chimichurri Sauce:

Ingredients

Chimichurri sauce:

8 garlic cloves, minced

2 jalapenos, seeded and minced

1/4 cup red wine vinegar

Small bushel of chopped flat-leaf parsley

3 limes, juiced

1 cup extra-virgin olive oil

1 tsp. kosher salt

1 tsp. ground peppercorn

Pork

2 pork tenderloins (about 1 pound each)

Kosher salt

Freshly ground pepper

Olive oil for drizzling

Directions

Mix the garlic, jalapeno and vinegar in a bowl. Stir in the parsley and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Pour all but 1/2 cup of chimichurri on the pork to marinate. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for at least 30 minutes. I had it in the refrigerator for about 3 hours.

Preheat an outdoor charcoal grill or oven broiler to high. I prefer charcoal.

Remove the pork from the marinade, wiping off any excess. Season both sides with salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Cover and allow the tenderloin to rest for about 5 minutes prior to slicing.

To finish the dish I spooned some of the chimichurri over the meat and served with grilled asparagus and rice.

I hope you enjoy this as much as I did!