Grilled Pork Tenderloin with Chimichurri

2-3 lbs pork tenderloin (2 small-med tenderloins)

Chimichurri Sauce

1 ½ cups chopped parsley

1 ½ cups chopped cilantro

½ cup loosely packed oregano leaves

(can use dry oregano 1 Tbsp + 1 tsp)

2 Tbsp fresh lime juice

1 Tbsp red wine vinegar

3 Tbsp chopped garlic (6-7 cloves)

1 tsp kosher salt

¼ tsp freshly ground black pepper

¼ tsp red pepper flakes

½ cup extra-virgin olive oil

1. Place pork tenderloins in a large zip-lock bag and set aside.
2. To make the chimichurri, place parsley, cilantro, oregano, lime juice, vinegar, garlic, salt, and pepper in a food processor.  Pulse several times until finely chopped.  Transfer mixture to a bowl.  Add red pepper flakes and then stir in olive oil by hand.
3. Remove ½ - ¾ cup chimichurri and pour it over the pork tenderloins.  You just need enough to coat them well.  Seal bag and set aside to marinate for about an hour or longer.  Cover the reserved chimichurri and set aside.
4. When ready to cook, preheat the grill.  Remove the tenderloins from the bad and let excess marinade drip off.  Place on the grill and cook for about 5-8 minutes before flipping to the other side.  You want the internal temperature to be about 160 degrees F., so check with a thermometer and take it off the grill when it reaches 155-158 degrees F. since it will continue to cook a bit as it sits.  Remove from the grill and let it stand 5 minutes before cutting.  Slice, and serve with remaining chimichurri drizzled on top.