Chimichurri Pork Filet 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 and Pork Filet

• ½ oz fresh parsley, leaves only
• 3 oz extra virgin olive oil
• 2 oz pickled capers, drained
• 2 oz lemon juice
• 1 ½ tsp salt, divided
• 35 oz water
• 9 oz long-grain rice
• 14 oz zucchini, cut in small cubes
• 10 ½ oz carrots, cut in small cubes
• 1 red bell pepper, cut in small cubes
• 1 yellow bell pepper, cut in small cubes