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®.
Recipe Reviews:
Rate and submit your comments
about this recipe below.
