Pork Tenderloin with Chimichurri Sauce

Ingredients

2.5 lbs. Indiana Kitchen Pork Tenderloins

1 Tbsp. brown sugar

Chimichurri Sauce

1 small shallot cut into wedges

3/4 cup flat-leaf parsley

1 Tbsp. fresh oregano

2 cloves garlic

1 1/2 tsp. coarse sea salt

1 tsp. black pepper

1/2 tsp. red pepper flakes

3/4 cup extra-virgin olive oil

1/2 cup red wine vinegar

1 tsp ground paprika

1 tsp garlic powder

Instructions

1. Whisk together brown sugar, salt, paprika, pepper, and garlic powder in a mixing bowl.

2. Rub the seasoning into the pork until evenly coated.

3. Heat grill to medium-high heat. Grill about 20 minutes, turning occasionally, until charred or until a meat thermometer reads 145 degrees.

4. Let rest for 3-5 minutes before slicing to serve. Top with chimichurri sauce and enjoy!

5. In a small food processor or blender, pulse the shallot, parsley, oregano, garlic, salt, and pepper until well combined. The mixture should stay slightly chunky.

6. Add the red wine vinegar, olive oil, and red pepper flakes to a small bowl. Stir the dressing and parsley mixture until well combined.