Chimichurri Pork Fillet

Yield: Serves 4

four 7-ounce pieces of pork fillet (tenderloin)
salt and freshly ground black pepper
6 tablespoons olive oil (divided use)
1 garlic clove, crushed (pressed)
1 tablespoon chili powder
SAUCE:
3 garlic cloves, crushed (pressed)
a small bunch of cilantro
a small bunch of flat-leaf parsley
1 tablespoon fresh oregano (or 1 teaspoon dried)
1 jalapeno chili, seeded and roughly chopped
2/3 cup olive oil
1/4 white-wine vinegar

Season the pork with salt and pepper. Mix 1/4 cup of oil with garlic and chili powder. Rub this mixture all over the pork, and let marinate for 1 hour. To make the chimichurri sauce, put all the ingredients in a blender and blitz to a coarse puree.

Heat the remaining oil in a frying pan, add the pork fillets and fry for 3 to 4 minutes, turning them to give a wonderful golden color all over. Let them rest for a while, then cut into thick slices.

Place on serving dish, pour the sauce over them, and serve.