For the Pork:
Let marinate for about 1 hour at room temperature.
Remove from marinade and pat dry. Season with more salt and pepper.
Place on high heat for 3 minutes per side or until nice and seared! My grill was at 500*
Once, all sides are nice and seared, move the pork to a cooler side.
If you need to keep moving it to avoid burning that is ok! You just want to keep it on as long as you can
Use a thermometer and remove the pork when the thickest area reaches 145*.
Let rest at room temperature for 10-15 minutes to let the juices redistribute.
For the Chimichurri
Add all ingredients into a food processor. Start with a little oil and keep adding to get correct consistency.
Should be a little runny, but thicker than pesto! Taste and add what you need. The herbs should be fresh but not over powering! Add more lemon to balance a sharp bite!
Serve on pork and enjoy!!