Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/6016/Pork_Chimichurri
Pork Chimichurri
The Argentine version of pesto is called chimichurri.
Diabetic Friendly
Yield: Serves 4
Ingredients
| 1 |
lb. |
pork tenderloin, cut into 3/4-inch cubes
|
|
|
| 4 |
Tablespoons |
olive oil
|
|
|
| 2 |
Tablespoons |
dried oregano
|
|
|
| 2 |
Tablespoons |
chopped fresh parsley
|
|
|
| 2 |
cloves |
garlic, crushed
|
|
|
| 1 |
teaspoon |
paprika
|
|
|
| 1/4 |
teaspoon |
salt
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|
|
| 1/2 |
teaspoon |
crushed red pepper flakes
|
|
|
| 1/2 |
teaspoon |
ground black pepper
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|
|
| 1/2 |
teaspoon |
ground white pepper
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|
|
|
|
|
You'll also need: |
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Wooden skewers* (or metal skewers)
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Serving Suggestion: |
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Chunks of precooked sweet potato
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Poblano pepper, cut into 1-inch slices
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Black beans
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Cooked rice
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|
Directions:
Combine pork, oil, oregano, parsley, garlic, paprika, salt and peppers together well in a self-sealing plastic bag; seal and refrigerate 4 to 24 hours.
Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and thread onto wooden skewers*. Grill over direct heat, for 10-12 minutes turning as necessary, to cook and brown evenly.
*Soak skewers in water prior to use to prevent wood from charring.
The Argentine version of pesto is called chimichurri. Prepare vegetable skewers by threading precooked sweet potato and poblano pepper chunks onto skewers and grill until warm and grill marks appears on vegetables. Serve meat and vegetable skewers over a bed of black beans and rice.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com.
Please note that some ingredients and brands may not be available in every store.
Thibault's Market Recipes
https://www.thibaultsmarket.com/Recipes/Detail/6016/Pork_Chimichurri