Grilled Pork Tenderloin with Chimichurri

• •
  2 tsp Brown sugar
• •
  2 tsp 2 teaspoons kosher salt
• •
  2 tsp Paprika, Ground
• •
  1 tsp 1 teaspoon freshly cracked black pepper
• •
  2 tsp Garlic powder
• •
  2.5 lbs Pork Tenderloin, Boneless

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 cup Chimichurri sauce

Instructions

1. 1Whisk together the brown sugar, paprika, garlic powder, kosher salt, and black pepper in a small bowl until combined.
2. 2Pat the pork tenderloin dry with paper towels, then rub the seasoning mixture evenly over all sides of the meat.
3. 3Preheat your grill to medium-high heat (about 400–450°F) for 5 minutes until the grates are hot.
4. 4Brush the pork tenderloin lightly with olive oil, then place it on the grill and cook for 12–15 minutes, turning every 3–4 minutes, until the exterior develops a golden-brown crust and the internal temperature reaches 145°F when measured at the thickest point.
5. 5Transfer the pork tenderloin to a cutting board and rest for 5 minutes, then slice into 10 equal portions.
6. 6Divide the pork slices evenly into 10 airtight containers while warm.
7. 7Top each portion with chimichurri sauce, dividing it evenly among the containers.
8. 8Allow the containers to cool to room temperature before sealing and refrigerating for up to 4 days.