Argentina-Style Pork Tenderloin - cooking recipe

Ingredients

1 lb pork tenderloin, trimmed of visible fat
3 garlic cloves, minced
3 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/8 teaspoon dried chipotle powder
1 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

Place the pork between 2 sheets of wax paper.
Pound the pork to 1/2\" thickness, using a meat mallet or bottom of a heavy saucepan.
To make the marinade, combine the garlic, parsley,lemon juice, oil, rosemary, thyme and chili powder in a zip-close plastic bag; add the pork and squeez out the air.
Seal the bag; turn to coat the pork and refrigerate, turning the bag occasionally, at least 2 hours or overnight.
Spray the grill rack with nonstick spray; prepare the grill.
Sprinkle the pork with the salt and pepper and place on the grill rack. Grill the pork until an instant-read thermometer inserted into the center registers 160, 18-22 minutes.
Transfer to a cutting board, cover loosely with foil, and let stand about 5 minutes.
Cut into 12 slices.