Roasted Cumin Pork Tenderloin with Pickled Jalapeno Chimichurri

YIELD

3 cups

INGREDIENTS

1 cup oil

2 T garlic

1 bunch (~1 cup) parsley, roughly chopped

1 bunch (~1 cup) cilantro, roughly chopped

5 ea scallion, roughly chopped

3 T lime juice

2 T apple cider vinegar

2½ T sugar

1½ cups pickled jalapenos

2 T salt and pepper

1 ea Vitamin C tablet

PICKLED JALAPEÑOS INGREDIENTS

10 ea jalapeños

½ cup yellow onions, julienned

4 ea garlic cloves

1 cup distilled white vinegar

1 cup water

½ cup sugar

1 T salt

METHOD

1. For the pickled jalapeños: thinly slice 10 jalapenos and add to container with ½ julienned yellow onion and 4 garlic cloves. Combine 1 cup distilled white vinegar, 1 cup water, ½ cup sugar, and 1 T salt. Bring to a boil and pour over jalapenos. Cover and let sit for 24-48 hours before use.

2. Combine all ingredient in blender with Vitamin C tablet. Blend until smooth. Taste and adjust if needed.