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Roast Pork Tenderloin with Charred Chimichurri
  • 2 pork tenderloins, cleaned of any silver skin or sinew
  • ½ cup olive oil, plus more for brushing on pork
  • Kosher salt and freshly cracked black pepper
  • 2 bunches scallions
  • ¼ to ½ cup sherry vinegar
  • 2 tablespoons finely minced chives
  • 2 tablespoons finely minced fresh parsley
  • 2 tablespoons finely minced shallots
  • 1 teaspoon finely minced garlic
  • ¼ cup whole-grain mustard
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