Brown Sugar spiced pork tenderloin with chimichurri (and sandwich version)

Pork: 

2.5 lbs pork tenderloin

6 cloves garlic

2 T. coconut sugar

1 T. balsamic vinegar

1 T. olive oil

1 t. chili Powder

1 t. cumin

1 t. salt

chimichuri:

1 c. fresh cilantro

1/3 c fresh basil 

1/4 c. white balsamic vinegar

juice from half a lemon

2 cloves galic

1/2 T olive oil

1/2 t. salt

1/4 t. pepper

pinch red pepper flakes

1. trim fat off tenderloins. 

2. mix all pork ingredients and rub on meat. let marinaid overnight. or a few hours. 

3. heat grill to pretty high heat. and spray gril with cooking spray. sprinkle tenderloins with additional salt and pepper and place on grill. sear for about 2-3 min per side over high heat, then turn down to medium and cover. Cook for about 17 min TOTAL including searing time, rotating every 5 min. internal temp should read 140

4. let rest for 10 min. 

pulse all chimichuri ingredients in mini food prossessor or blender. 

For sandwitch: 

Brioche buns

above pork

chimichuri

plain greek yogurt

carmelized onions and apples

sliced tomatoes

arugala

1. saute onions and apples with salt til soft.

2. mix equal parts yogurt and chimichuri.