01 Aug Argentinean Pork with Chimichurri Sauce
Argentinean Pork with Chimichurri Sauce
While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!Global Kitchen’s Argentinean Pork with Chimichurri Sauce Serves 4
- 6 tbsp olive oil, divided
- 1 cup fresh parsley leaves, divided
- ⅔ cup fresh cilantro leaves, divided
- ½ tsp ground cumin
- ¼ tsp crushed red pepper
- 1 (1lb) pork tenderloin, trimmed
- ¾ tsp kosher salt, divided
- ½ tsp freshly ground black pepper
- cooking spray (we like to use canola oil spray)
- 1 tbsp fresh oregano leaves
- 1 tbsp fresh lemon juice
- 1 tbsp sherry vinegar
- 2 garlic cloves, chopped
- 1 shallot, chopped
- Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
- Preheat grill to medium-high heat.
- Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
- Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.
Go global this Summer with Cooking Light’s Global Cooking guide!