GRILLED PORK TENDERLOIN CHIMICHURRI (SATURDAY)

1 cup flatleaf parsley leaves,

lightly packed

4 cloves garlic, coarsely

chopped

1/4 teaspoon coarse salt Freshly ground pepper to

taste

⅓ cup white vinegar

⅔ cup extra-virgin olive oil ⅓ cup water

2 pork tenderloins (1 1/2 to 2 pounds total)

Place parsley, garlic, salt and pepper in food processor and process until finely chopped. Add vinegar and process to combine. Slowly add oil and water in a thin stream with machine running. Place pork in a large resealable plastic bag. Pour half of sauce over pork; close and turn to coat pork. Refrigerate 30 to 60 minutes, turning bag occasionally. Transfer remaining sauce to serving bowl and refrigerate. Remove pork and discard marinade. Place tenderloins diagonally on grill rack. Grill, uncovered, on direct heat for 15 to 25 minutes or until internal temperature reaches 145 degrees, turning every 3 or 4 minutes with tongs. Transfer pork to cutting board; tent with foil and let stand 3 minutes. Cut pork into thin slices and arrange on dinner plates. Serve with reserved sauce. Makes 8 servings.

Per serving (pork): 112 calories (percent calories from fat, 32), 18 grams protein, no carbohydrate, no fiber, 4 grams fat (1.3 grams saturated fat), 56 milligrams cholesterol, 53 milligrams sodium.

Per serving (sauce): 85 calories (percent calories from fat, 97), no protein, no carbohydrate, no fiber, 9 grams fat (1.3 grams saturated fat), no cholesterol, 33 milligrams sodium.