Since the opening of their first restaurant in 1978, The Machine Shed has upheld their commitment to quality using only the best beef, pork and poultry. Their menu items are caringly made from scratch using the freshest ingredients. The Morning Blend welcomes The Machine Shed as they share some of their delicious recipes with our viewers.

One 2-3lbs. pork tenderloin
1 cup tequila
¼ cup lemon juice

Combine above ingredients and let pork marinate overnight

Chimichurri Sauce
1/2 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup minced fresh parsley
1 clove garlic
2 minced shallots
1 teaspoon minced basil, thyme or oregano, or mixture
Salt and pepper to taste

Combine all ingredients and let set for at least 2 hours before serving.

Preheat oven to 350 degrees. Remove pork from marinate and let sit at room temperature for 10 min. Place in oven and cook for 10-15 min or until the internal temperature reaches 150 degrees. Remove from oven and let rest for 5 min. Slice the pork on bias for a 4-5 ounce portion. Place pork over rice then drizzle with chimichurri sauce.