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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.

Pork Chimichurri

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

1. Combine all ingredients together well in a self-sealing plastic bag; seal and refrigerate 4 to 24 hours.
2. Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and skewer*.
3. Grill over direct heat, for 10 to 12 minutes turning as necessary, to cook and brown evenly.

Serves 4.

Nutrition Facts
Calories 270 calories
Protein 24 grams
Fat 18 grams
Sodium 640 milligrams
Cholesterol 65 milligrams
Saturated Fat 3 grams
Carbohydrates 3 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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