The Argentine version of pesto is called chimichurri. Vegetable skewers of precooked sweet potato and poblano pepper chunks complete the menu with black beans and rice.
1 pound pork tenderloin, cut into 3/4-inch cubes
4 tablespoons olive oil
2 tablespoons crumbled oregano
2 tablespoons chopped fresh parsley
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
- Combine all ingredients together well in a self-sealing plastic bag; seal and refrigerate 4 to 24 hours.
- Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and skewer*.
- Grill over direct heat, for 10 to 12 minutes turning as necessary, to cook and brown evenly.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.