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Chimichurri Pork Tenderloin

Karly Campbell
  • 35 minutes
  • Serves 4

INGREDIENTS

1 cup

fresh flat-leaf parsley

1 cup

fresh cilantro

3

large garlic cloves

1

jalapeno pepper (diced, seeds removed)

1/4 cup

chopped white onion

1 tsp

salt

5 tbsp

olive oil (divided)

3 tbsp

vinegar

1 lb

pork tenderloin