Pork Tenderloin with Chimichurri

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Quick, simple and easy to make. The finished dish looks like difficult, expensive and sofisticated. Ideal for last minute guests because is very very tasteful and simple, my grandmom asked me for the recipe, and my brother loved it despite he is a picky diner. Thank you so much Tyler I love you!!

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I thought it was okay...it just seemed to be missing something.

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Wonderful flavors. Easy to make. One of the best recipes I have used from food network.

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Very tasty, but I did sub 1/2 the parsley with cilantro. It compliments the lime and jalapeno perfectly. I am using this for my capstone (The "Last Dinner" as far as culinary school goes!

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My guests really loved this dish. It was tangy with just enough heat, tender and a fantastic balance to the risotto side dish. I will definitely make it again and again.

Tyler is awesome and I Tivo every show.

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It was great!Lots of flavor and very tender.

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I loved everything about this recipe! loved the flavor of the chimichurri, also the pork stayed nice and moist, which is def a plus!

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I loved the chimichurri flavor and it was pretty easy to make. My only issue was that I don't know if my grill wasn't hot enough or if I should have left the pork on for more than 4 minutes on each side because the middle was not cooked through.

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I made this b/c I was looking for something different to do with pork. It was delicious and everyone in my family loved it. Even my sister and mother who are picky eaters. Now it's the only thing they want me to make when it's my turn to make Sunday dinner. Has anyone ever frozen the chimichurri?? I grew some oregano in my garden this summer and want to make a large batch but don't know how it will freeze.

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This was DELICIOUS!!!! I used only a drizzle of olive oil and I whisked all the marinade ingredients together. It was wonderful and I didn't miss the oil that I left out.