Pork Tenderloin with Chimichurri
"The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken...."
INGREDIENTS
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Sauce:
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3/4 cup fresh cilantro leaves
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3/4 cup fresh basil leaves
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1/4 cup olive oil
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1 garlic clove
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2 tablespoons lime juice
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
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Pork:
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1 small onion thinly sliced
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2 garlic cloves minced
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2 tablespoons extra virgin olive oil
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1 teaspoon chili powder
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1 teaspoon grated lime zest
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1 teaspoon Worcestershire sauce
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1/4 teaspoon ground Chipotle pepper
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1 pound pork tenderloin trimmed
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1/2 teaspoon salt
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