Chimichurri Pork Tenderloins

Ingredients

• 2 Quebec pork tenderloins, about 340 g (¾ lb.) each
• 2 tbsp. 30 ml olive oil
• 1 tbsp. 15 ml lemon juice
• 3 cloves garlic, minced
• Salt and freshly ground pepper, to taste

Sauce chimichurri

• 1 cup 250 ml finely chopped flat-leaf parsley
• 1/2 cup 125 ml finely chopped fresh cilantro
• 2 tbsp. 30 ml chopped fresh chives
• 1 tbsp. 15 ml finely chopped fresh oregano
• 6 tbsp. 90 ml olive oil
• 3 tbsp. 45 ml red wine vinegar
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 small red chili pepper, chopped
• 1 zest of 1 lemon
• Salt and freshly ground pepper, to taste