Step 1

Finely chop the cilantro, parsley, jalapeno (without seeds), shallot and garlic in food processor. Remove to a bowl and stir in remaining Chimichurri ingredients. Taste and add jalapeno seeds, a little at a time, to reach desired heat OR add red pepper flakes (optional). Add additional red wine vinegar if desired for a tangier chimichurri.

Step 2

Chimichurri is best if allowed to sit, covered, for 2 hours before serving. If not serving for a few hours, chill in refrigerator then allow to return to room temperature before serving.

Step 3

In a gallon-size freezer bag, mix salt with warm water until dissolved. Whisk in vinegar, brown sugar and ice, followed by pork. Brine for exactly 20 minutes then remove pork from brine, RINSE and and pat very dry. The pork becomes mealy if left in the brine any longer.

Step 4

Whisk together all of the Wet Rub ingredients in a small bowl. Evenly rub pork all over.

Step 5

Grease and heat grill to 500 degrees F when the lid is closed.

Step 6

Add pork and sear for 1 1/2 minutes on all four sides, keeping the lid closed between rotating

Step 7

Reduce heat to medium-high (400 degrees F with the lid closed) and continue to grill 1-2 minutes per side or until a meat thermometer reads 145-degrees F in the thickest part of the tenderloin.

Step 8

Let pork rest for 10 minutes before slicing and serving with chimichurri.

Step 9

Preheat oven to 425 degrees F. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. When oil is very hot and just smoking, add pork tenderloins, you may need to work in batches. Sear each side of pork until deeply golden. Place tenderloin on rack in shallow roasting pan or a rack placed on a baking sheet.

Step 10

Bake at 425 degrees F approximately 25 to 30 minutes or until an internal thermometer inserted into the thickest part of the tenderloin registers 145 degrees F. When pork is done, let stand 10 minutes before slicing.