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Pork Chimichurri

Pork ChimichurriThe 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.

Recipe Ingredients:

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

Cooking Directions:

  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.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.