Chimichurri Pork Tenderloin with Warm Rice Salad

Chimichurri Sauce

• 4 garlic cloves
• 3 ½ oz shallots, halved
• 1 oz fresh cilantro, leaves and tender stems
• ½ oz fresh parsley, leaves and tender stems
• 2 tbsp dried oregano
• 7 oz extra virgin olive oil
• 2 oz white wine vinegar
• 1 oz lemon juice
• 1 tsp dried chili flakes
• 1 - 1 ½ tsp salt, to taste
• 2 pork tenderloins (approx. 16-17 oz ea.)

Warm Rice Salad & Grilling

• ½ oz fresh parsley, leaves only, plus extra to garnish
• 3 oz extra virgin olive oil
• 2 oz capers, drained
• 2 oz lemon juice
• 1 ½ tsp salt, divided
• 35 oz water
• 9 oz long-grain white rice
• 10 ½ oz carrots, in half moons (½ in.)
• 1 red bell pepper, in pieces (1 in.)
• 1 yellow bell pepper, in pieces (1 in.)
• 14 oz zucchini, in half moons (1 in.)
• onion, to brush grill
  sau oil, to brush grill