In a small bowl, mix the olive oil, sea salt, black pepper, garlic, white balsamic vinegar, garlic powder, onion powder, Italian seasoning, and smoked paprika.
Place the pork loin on a foil-lined sheet tray. Pour the white balsamic vinegar mixture over the pork. Be sure to coat the entire pork loin with it.
Place in a Bull Grill that has been preheated to medium-high. Using the indirect cooking method, turn off the innermost burners while leaving the outer burners on medium-high. Cook the pork until it reaches an internal temperature of 145°F. If the top of the pork begins to burn, tent a piece of foil over the pork.
When the pork has reached your desired doneness, remove it from the heat and allow it to rest for 15 minutes.
Make the chimichurri by placing the kale, parsley, olive oil, white balsamic, chicken stock, pistachios, garlic, sea salt, and pepper in a food processor. Pulse until it has reached your desired consistency.
Slice the pork and serve with chimichurri and cooked pasta.
