Argentinean Pork

Recipe adapted from Cooking Light Magazine, September 2011

This is the best way I have ever cooked a pork tenderloin-Grilled! The meat was perfectly cooked, juicy, and very tender; more tender than I though pork tenderloin could be. The sauce that goes over the pork is bold, flavorful and perfect for fall. I served mine with couscous and baked apples. These sides went perfectly, but next time I think I will try honey roasted acorn squash:)

4 T. olive oil
1 c. fresh parsley
2/3 c. fresh cilantro, chopped
1 t. cumin
1 t. crushed red pepper
1 lb. pork tenderloin
salt & pepper
1 1/2 T. lemon juice
1 T. red wine vinegar
2 cloves garlic, coarsely chopped
1 lg. shallot, chopped

Marinate pork for 1 hour in the refrigerator using 1/3 cup parsley, 1/3 cup, 1 1/2 T. olive oil, cumin and crushed red pepper.  Salt and pepper pork. Cook pork on the grill at med-high heat. Cook 8 minutes on one side and 7 minutes on the other. Meanwhile, combine 2/3 c. parsley and 1/3 cup cilantro and remaining ingredients into a food processor. Pulse 10-15 times.  Let meat rest for 5-10 minutes. Cut meat at a slight diagonal. Serve green sauce on top of meat.


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