3 large cloves garlic, peeled
1 large shallot, very finely chopped
1/2 cup each loosely packed fresh parsley and cilantro
1/3 cup (about 4 ounces) jar roasted red peppers
Big pinch Kosher salt & pepper
1 teaspoon ground cumin
1 tablespoon smoked paprika
1 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 – 3/4 cup olive oil
Rub your Pork Tenderloins with your favorite rub and let sit for 30-60 minutes.
Use the time to get your fire started and your smoker temps stabilized. I shoot for a temp of 225F.
Place the pork in the smoker, close the lid, and smoke until internal temps are 135F.
Slather the tenderloins with the Chimichurri sauce (don’t use it all!). Continue smoking until temps reach 145F.
Serve remaining Chimichurri sauce on the side.