This is an EASY but flavorful meal!
Add parsley, cilantro, basil, garlic, rice wine vinegar, salt, pepper, and Tabasco sauce to the bowl of a food processor. Process until a paste.
With the food processor running, stream olive oil in until sauce reaches the desired consistency. Transfer chimichurri sauce to a glass container and store in the refrigerator. Chimichurri sauce will last in the refrigerator for approximately 2 weeks.
Place the pork tenderloin into a ziplock bag (or glass container) and add 1/2 cup of chimichurri. Roll the tenderloin in the chimichurri until well coated. Allow to marinate for 1-12 hours (See notes).
Preheat grill. Grill pork tenderloin over direct heat (directly over flame/burner) for 2 minutes per side (4 sides=8 minutes total). Move to indirect heat (away from flame/burner) and grill for an additional 5-7 minutes or until pork tenderloin reaches 140°F.
Remove the chimichurri pork tenderloin from the grill and allow to rest for 10 minutes. Slice and serve with extra chimichurri sauce!