Step 1

Trim fat off of pork tenderloins. I like to rinse mine, and pat dry.

Step 2

Mix all of the other ingredients for the pork rub rub. It will make a thick marinade.

Step 3

Using a spoon (or ziplock bags on your hands!) rub the marinade all over the two tenderloins. You can cover, and refrigerate for a few hours or overnight--- OR just leave on the counter like I did for 15-30 minutes before grilling.  Always best to let it come to room temp before grilling.

Step 4

Heat grill to pretty high heat.

Step 5

Spray grill carefully with cooking spray.

Step 6

Sprinkle tenderloins with additional kosher salt and pepper (not listed) and place on grill. Sear for about 2-3 minutes per side over the high heat, and then turn down to medium, and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so.  If you have a meat thermometer, internal temp should be about 140.

Step 7

Let rest for 10 minutes, tented with foil before slicing in!

Step 8

Pulse all chimichurri ingredients in a mini food processor or blender... it's not as pretty without loads of olive oil, but the taste was still incredible with the pork!*