Marinate the pork in a fresh and flavorful combo of herbs and spices, then toss it on a hot grill until it's perfectly pink and moist.
After it's sliced, top it with an amazing pesto-like concoction that would be just as delicious on chicken, steak, or a Portabello mushroom as it was the pork... and you'll be trying it on each of them because it's so good.
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
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped
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 one 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 degrees. 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.
I marinated the pork for just about 2 hours since I had the time. I always think meat is better the longer you let it marinade, but the good thing is that you can get away with just an hour if you're short on time. The pesto-like sauce had a bit of a bite to it from the lemon and garlic... which I loved. If you're not a huge fan, you can always add a little at a time, tasting along the way.
I served it with mashed red potatoes that may have had butter, milk and garlic in them... maybe. Hey, sometimes the whole dinner doesn't have to be healthy. Amiright?