Argentinean Pork

So I love chimichurri sauce. It is so good. Which make me wonder how I didn't see this recipe earlier.

I loved the taste and could eat the sauce without the pork if you let me.

We had with potatoes and squash.

Argentinean Pork

Photo by ALB

YIELD: Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)
HANDS-ON:20 Minutes
TOTAL:1 Hour, 30 Minutes
COURSE: Main Dishes

Ingredients
6 tablespoons olive oil, divided
1 cup fresh parsley leaves, divided

2/3 cup fresh cilantro leaves, divided
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped

Preparation
1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.

2. Preheat grill to medium-high.

3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.

4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Nutritional Information
Calories: 319; Fat: 23g; Saturated fat: 3.6g; Monounsaturated fat: 15.7g; Polyunsaturated fat: 2.6g; Protein: 24.5g; Carbohydrate: 2.9g; Fiber: 0.7g; Cholesterol: 74mg; Iron: 2.4mg; Sodium: 430mg; Calcium: 39mg

Cooking Light SEPTEMBER 2011