Ingredients

1 cup lightly packed cilantro leaves and stems

1/2 cup flat-leaf parsley leaves and stems

1/4 cup extra-virgin olive oil

1/8 cup yellow onion, roughly chopped (1/4 small onion)

1 1/2 tbsp lime juice (about 1 lime)

1/2 tbsp chopped garlic

1 tsp salt

1 tsp freshly ground black pepper

2 pork tenderloins (2 lbs total)

salt and freshly ground black pepper

Directions

Preheat oven to 400°. Preheat grill to high.

Salsa Verde:

Place cilantro, parsley, oil, onion, lime juice, garlic, salt and pepper in a food processor or blender and process, tapping down leaves as necessary, until herbs are finely chopped and sauce looks creamy (about 3 minutes).

Pork Tenderloin:

Season tenderloins generously with salt and pepper and roast in oven for 30 minutes. Remove and place on grill for 5 to 10 minutes until nicely charred and internal temperature reaches  160° F.