In a food processor, add the parsley thru red wine vinegar. Process until garlic, jalapeno and shallot are chopped. Season to taste with salt & Pepper.
In a ziplock bag add the pork tenderloin and half the Chimuchurri sauce. Marinate Pork Tenderloin up to 1 hour. Reserve the remaining sauce to serve.
Bring pork to room temperature 30 minutes prior to cooking.
Heat a grill to high. Add the pork tips and cook for 5 minutes. Flip over and cook for 4-5 more minutes until cooked through. Cooking time will depend on the grill heat and size of the tenderloins, keep a close eye. Tent the tips and let rest for 5 minutes.
Serve with remaining Chimichurri Sauce.
Recipe by Cook Eat Run at https://cookeatrun.com/2014/08/05/chimichurri-pork-tenderloin/