All fine ingredients, and one would think even finer when mixed together. However, when paired with the semi-wussy flavor of pork tenderloin, it turns into a bitch wearing too much eyeliner. Like, you WANT to like it for its gutsiness, but can't get past the jarring caustic-ness of it all.
Let me smooth it out for you, baby.
What you need is cheese IN the chimichurri. Not just to make it properly slutty, but to make all those warring factions join hands and sing some sort of hippie anthem. It'll keep the oil and vinegar from separating in addition to softening the herbal edges of the parsley, mellowing the garlic and more evenly distributing the red pepper flakes. And most importantly, it'll really improve the consistency so it pours better and doesn't just slide off the meat and glop onto the plate. Here you go:
Pork Tenderloin with Chimigooey:
A 1 1/2 pound pork tenderloin
Salt and pepper to taste
Olive oil for massaging the pork (I won't judge if you enjoy it a bit too much)
A couple handfuls of parsley
At least 5 cloves of garlic (just leave now if you can't handle that much for an ENTIRE batch of sauce!!!)
A shot of red wine vinegar
A couple shots of olive oil
A pinch or two of red pepper flakes
A couple handfuls Fontina (or similar, such as mozzarella or provolone) cheese
A handful of Cotija cheese (delightfully salty and crumbly, perfect contrasting taste/texture, get it anywhere)
Preheat your oven to 450 degrees and line a baking sheet with foil. Give your pork the 'ol salt, pepper and olive oil rubdown. Put it on the tray. Roast it for 30 minutes, turning once.
While the pork roasts, make the chimigooey:
Add the parsley, garlic, red wine vinegar, olive oil and red pepper flakes to a food processor (I have this one and love it, perfect for little jobby-jobs like this). Pulse until it's a puree. Pour it into a small saucepan and add the Fontina. Cook on medium heat for about ten minutes, stirring occasionally, until the cheese is melted and the sauce is bubbling/gooey.
When the pork is done (pull it out at 145 degrees), slice it into medallions, give it some sauce love, then sprinkle with Cotija.
When I made this last night, I served it with a dry rose and lemon-Dijon dressed asparagus. And yes, it WAS a Tuesday night. And yes, I am taken.