Chimichurri Pork Tenderloin with Warm Rice Salad

Chimichurri Sauce

• 4 garlic cloves
• 100 g shallots, halved
• 30 g cilantro, fresh, leaves and tender stems
• 15 g parsley, fresh, leaves and tender stems
• 2 tbsp oregano, dried
• 200 g extra virgin olive oil
• 60 g white wine vinegar
• 30 g lemon juice
• 1 tsp crushed red pepper
• 1 - 1 ½ tsp salt, to taste
• 2 pork tenderloin (approx. 450-485 g ea.)

Warm Rice Salad & Grilling

• 15 g parsley, fresh, leaves only, plus extra to garnish
• 85 g extra virgin olive oil
• 60 g capers, drained
• 60 g lemon juice
• 1 ½ tsp salt, divided
• 995 g water
• 255 g white long-grain rice
• 300 g carrots, in half moons (1 cm/½ in.)
• 1 red bell pepper, in pieces (2 cm/1 in.)
• 1 yellow pepper, in pieces (2 cm/1 in.)
• 395 g zucchini, in half moons (2 cm/1 in)
• onion, to brush grill
  of vegetable oil, to brush grill