Pork Tenderloin with Peach Chimichurri

Ingredients

Juicy Kurobuta pork tenderloin is perfect for the grill, especially when paired with a fruity and herbaceous peach chimichurri. Recipe by Rob and Haley Wall of @walleats.

• 1 True Story Kurobuta Berkshire Pork Tenderloin
• 1 to 2 tsp Dijon mustard
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp black pepper
• 1/4 tsp cinnamon
• 1/4 tsp cumin

Peach Chimichurri Ingredients

• 1 bunch (packed cup) fresh flat-leaf parsley,
• 1/2 packed cup fresh cilantro
• 1/3 packed cup fresh basil
• 1 medium shallot
• 2 garlic cloves
• 2 medium peaches, finely diced
• 1/2 tsp red pepper flakes
• 2 tbsp apple cider vinegar
• 1.5 tbsp lime juice, fresh squeezed
• Zest of 1 lime
• 1/2 cup olive oil
• 2.5 tbsp peach preserves
• 1/4 tsp salt

Directions

1. Add parsley, cilantro, basil, shallot and garlic to a food processor and pulse until thoroughly chopped.
2. Add chopped herbs to a large bowl followed by peaches, red pepper flakes, apple cider vinegar, lime juice, lime zest, olive oil, peach preserves, and salt.
3. Mix well until all ingredients are thoroughly mixed and allow at least 30 minutes for ingredients to come together.
4. Pat dry True Story Kurobuta Berkshire Pork Tenderloin. Lightly brush all sides with Dijon mustard, then coat with salt, garlic powder, paprika, black pepper, cinnamon and cumin.
5. Grill all sides over medium heat until tenderloin reaches 145 degrees, 20-30 minutes. Allow 5 minutes for meat to rest.
6. Slice into thin pieces and top with Peach Chimichurri.