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
- 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.
Serves 4.
Recipe and photograph provided
courtesy of Pork, Be Inspired®.
