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Argentinean Pork

Photo: Nina Choi
Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)

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

Nutrition Information

  • calories 319
  • fat 23 g
  • satfat 3.6 g
  • monofat 15.7 g
  • polyfat 2.6 g
  • protein 24.5 g
  • carbohydrate 2.9 g
  • fiber 0.7 g
  • cholesterol 74 mg
  • iron 2.4 mg
  • sodium 430 mg
  • calcium 39 mg

How to Make It

  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.