Grilled Pork Tenderloin with Verde Chimichurri

• 1 bottle Red Clay Verde Hot Sauce
• 1 c cilantro (tightly packed)
• 1 c parsley (tightly packed)
• 4 garlic cloves
• 1 small shallot
• 2 limes, freshly squeezed
• 1 tsp kosher salt
• ¼ c extra virgin olive oil
• 2 pork tenderloins

Pulse first 7 ingredients in food processor until roughly chopped. Stir in olive oil. Place pork tenderloins and ½ c chimichurri in a large zip top bag. Seal, massage bag to coat and refrigerate overnight.

Prepare outdoor grill to medium high heat. Grill tenderloins about 7-10 min per side until a nice char develops. Move to a cooler part of the grill and close grill. Turn occasionally and cook about 10 minutes or until temperature reaches 145°F. Remove from grill and let rest for about 10 minutes. Slice tenderloins, arrange on a large serving platter and serve alongside remaining chimichurri.