Method

1. Partially freeze pork tenderloins for easier slicing.
2. Slice tenderloin in half lengthwise; cut each half into thin strips. Repeat with second tenderloin.
3. Place pieces in a resealable plastic bag. Set aside.
4. In food processor with metal blade, place garlic, parsley, cilantro, oregano, lime juice, vinegar, salt and pepper. Pulse several times until finely chopped.
5. Transfer mixture to a medium bowl.
6. Add red pepper flakes and olive oil. Stir.
7. Add about half of the Chimichurri mixture to pork in bag. Seal bag. Massage to coat strips.
8. Cover remaining mixture and set both aside for up to 1 hour at room temperature to allow flavour to combine.
9. Remove pork from marinade; discard marinade.
10. Thread pork strips onto metal skewers or soaked wooden skewers.
11. Preheat barbecue on high.
12. Reduce heat to medium. Grill skewers for 3 – 4 minutes per side.
13. Serve with reserved Chimichurri sauce.