Ingredients
6 tablespoons olive oil
divided 1 cup fresh parsley leaves
divided 2/3 cup fresh cilantro leaves
divided 1/2 teaspoon ground cumin 1/4 teaspoon crushed red pepper 1 (1-pound) pork tenderloin
trimmed 3/4 teaspoon kosher salt
divided 1/2 teaspoon black pepper Cooking spray 1 tablespoon fresh oregano leaves 1 tablespoon fresh lemon juice 1 tablespoon sherry vinegar 2 garlic cloves
chopped 1 shallot
chopped
Preparation
- Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.
- Preheat grill to medium-high.
- Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.
- Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork
