Ingredients:

  • 2 lbs pork tenderloin, trimmed of silver skin
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 cup fresh flat-leaf parsley, finely chopped
  • ¼ cup fresh oregano leaves, minced
  • 3 cloves garlic, minced into a paste
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Combine the chopped parsley, oregano, and garlic paste in a bowl. Whisk in the red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Let the sauce sit at room temperature for at least 20 minutes to allow the vinegar to pickle the garlic and soften the herbs.
  2. Pat the pork tenderloin completely dry with paper towels. Rub with avocado oil, salt, and pepper.
  3. Place the pork on a medium-high heat grill. Sear for 3–4 minutes per side, rotating every few minutes, until a deep mahogany crust forms and the internal temperature reaches 140°F (60°C).
  4. Remove the pork from the grill and transfer to a carving board. Tent loosely with foil and let it rest for 10 minutes to allow juices to redistribute.