(with Chimichurri Sauce)

Ingredients:

One pork tenderloin roast approximately 1.5 to 2.5 pounds
Zesty Pelican Original Blend seasoning
1/4 cup extra virgin olive oil
marinade for pork (optional)
1 cup orange juice
1 cup lemonade
1 can light beer (12 oz)
1/4 cup olive oil

Chimichurri Sauce:

1 cup extra virgin olive oil
3/4 cup red wine vinegar
1/2 cup chopped parsley
1/4 cup chopped cilantro
2 cloves garlic (minced)
1 chopped roasted Fresno chile
1 tbsp minced red onion/shallot
1/4 cup finely chopped cherry tomato
1 tbsp Zesty Pelican Original Blend seasoning

If marinating pork tenderloin, prepare marinade as directed and let pork marinate for up to 48 hours before using. Remove tenderloin from marinade, then rub with olive oil and a generous amount of Zesty Pelican Original Blend seasoning. Let sit for 15 minutes. For chimichurri sauce, mix all ingredients together and let sit for up to 30 minutes. Preheat grill to medium heat. Place tenderloin on grill and cook 8 to 10 minutes per side or until a thermometer inserted into the thickest part of the tenderloin reads 145°F. Pork may also be seared and finished in the oven if grilling is not an option. Once tenderloin reaches desired temperature remove from grill and let rest for ten minutes before slicing. Finish by drizzling chimichurri sauce over sliced tenderloin and enjoy!

*Cover and refrigerate leftover chimichurri sauce (can be used for a few days after preparing).