Grilled Pastured Pork Tenderloin with Chimichurri

Ingredients

• 1 Queen City Farm pastured pork tenderloin (about 1.25 lb)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup parsley, minced
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/4 teaspoon red pepper flakes

Directions

1. 1

   Rub the tenderloin with 2 tablespoons oil, salt, and pepper.

2. 2

   Grill over medium-high, turning, 15-18 minutes, until 145F inside.

3. 3

   Stir together the parsley, garlic, vinegar, 1/2 cup oil, and red pepper flakes.

4. 4

   Rest 5 minutes, slice, and spoon the chimichurri over top.