Saturday, October 1, 2011

Argentinean Pork

If you are like me, you are always looking for new ways to have the usual suspects, pork or chicken.
In a moment of desperation, I ordered Cooking Light and have never regretted my impulse buy.
Every month I add at least 5, most of the time more, recipes to my recipe book.

I think the following recipe is from 2 months ago.  It has quickly become a favorite!
And, it is quick and easy!

Argentinean Pork

olive oil
1 cup fresh parsley (I used flat leaf)
2/3 cup cilantro
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (may want less if you do not like spicy foods)
1 (1 lb) pork tenderloin
salt and pepper
1 tablespoon fresh oregano
1 tablespoon lemon juice
1 tablespoon sherry vinegar (I used red wine vinegar bc it was all I had)
2 cloves garlic, chopped
1 shallot, chopped

Salt and pepper pork.

Combine 2  tablespoons olive oil with 1/4 cup parsley, 1/3 cup cilantro, cumin and red pepper flakes.

Cover pork with the rub and refrigerate for one hour.  I like to use a ziplock bag, you can throw the mess  away and it is easy to get the pork adequately covered once in the bag.
Grill pork on high heat, turning once, until internal temperature is 145 degrees.  Let pork rest for 5 minutes before slicing on the diagonal.

Combine 3/4 cup parsley, 1/3 cup cilantro, salt, oregano, and remaining ingredients in food processor.  Pulse 10 times.  Drizzle about 1/4 cup olive oil in food processor while processor is on.
 Drizzle over pork.  Enjoy!  I served it with roasted carrots and onions and mashed potatoes.
Here is my little helper, sneaking rice crispy treats while mommy is not looking.

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