Argentinean Pork

Photo: Nina Choi

Yield:

Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes

Nutritional 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

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.

Note:

Joanne Weir,

September 2011