• Preheat the broiler to its highest setting. Arrange a rack about 6 inches under the broiler.

Prepare the rice

• In a medium pot, add the water and rice with a large pinch of salt. Turn heat to high and bring to a boil. Stir, cover pot with lid, and turn heat down to low. Cook for 15 minutes, then remove from eye. Do not remove lid, to allow rice to continue to steam.

Make the chimichurri

• Combine ¼ cup oil, parsley, cilantro, vinegar, garlic, oregano, salt, and pepper in a mini food processor. Process until the cilantro, parsley, and garlic are minced. Set aside. (If you don't have a food processor, you can mince the parsley, cilantro, and garlic by hand, and combine all of the ingredients into a bowl)

Prepare the salad

• Chop the romaine lettuce into bite size pieces. Chop the salad veggies. Toss together in a large bowl, and season with salt and pepper.

Prepare the pork

• Trim excess fat off the pork tenderloin(s), Then butterfly the tenderloins by slicing them lengthwise about 3/4 of the way through and opening the pieces like a book. I(f you're not sure how to butterfly, check the video link in the notes section). Now pound the tenderloins to a ½ inch thickness- You can do this by placing the loins between 2 pieces of plastic wrap and pounding them with the heel of your hand, a small pan, or with a meat mallet if you have one.
• Sprinkle pork with the brown sugar. Season with salt and pepper.
• Place pork on a baking sheet lined with aluminum foil. Place on the top rack in the preheated oven. Broil the pork until it is lightly browned and registers 140 degrees, about 3 minutes per side. Transfer pork to carving board, tent with foil, and let rest for 3-5 min.
• Slice pork on bias ½ inch thick and transfer to platter. Top with chimichurri and serve with rice and salad.