Grilled Pork with Chimichurri Sauce
Servings: 4 - 6 servings
Ingredients
For the Chimichurri Sauce
- 2 tablespoons garlic I used about 5 - 6 cloves
- 2 cups fresh parsley leaves be sure to wash it well, my fresh parsley had a lot of sand in it.
- ½ teaspoon freshly ground pepper
- ½ teaspoon dried red pepper flakes
- salt to taste
- ½ cup olive oil
- ¼ cup white wine vinegar
- 2 tablespoons water
For the Pork
- 2 pork tenderloins
- bacon strips enough to wrap each chunk of pork tenderloin
Instructions
- For the Chimichurri Sauce
- I started with the garlic and processed it with a few pulses until it was minced then added the washed parsley and processed it with a few more pulses.
- Add the oil, vinegar, water and seasonings, pulse until you have a well-blended, smooth consistency.
- Transfer ¼ of it to a separate bowl to serve on the side. The rest can be used right away to baste the pork or refrigerated until later.
- For the Pork
- Preheat your grill to medium heat.
- Trim off any excess fat and silverskin. I cut off the narrow tips at the ends and cooked them separately without the Chimichurri sauce for my youngest daughter. Cut the remaining tenderloin into 2-inch thick fillets.
- Wrap each pork filet with a piece of bacon. You can overlap the bacon by an inch but no more. Trim off any excess.
- Skewer 3 or 4 fillets being sure to leave room in between them. Don't make my mistake by putting to many on one skewer. For stability, stick a second skewer through the meat.
- Repeat until all the fillets are skewered.
- You can brush the pork with the Chimichurri sauce or try my sauce in a pan technique as described above. Just be sure there is some extra to apply when cooking.
- Grill the skewers of meat with the grill cover on for about 4 minutes per side. Four sides means a total of about 16 minutes. You are looking for an internal temperature of about 145º F. Remember, each time you turn the meat, baste with some of the Chimichurri sauce.
- When done, remove and serve.
Notes
Delicious.