after fighting off a sinus infection last week, im back and have some great recipes that i started this weekend!
this is a great pork meal that is two fold, which you can make either or both parts of and still end up with a great dish! i have made both parts and the combination is amazing!
argentinean pork
what you need...
6 tablespoons olive oil
1 cup fresh parsley
2/3 cup fresh cilantro
1/2 tsp cumin
1/4 tsp crushed red pepper
pork tenderloin
3/4 tsp salt
1/2 tsp black pepper
1 tablespoon fresh oregano
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar (i just used white vinegar which was fine too)
2 garlic cloves
1 shallot
what to do for part 1, the marinade...combine 2 Tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a gallon ziploc bag. toss in the pork tenderloin and marinate at a minimum an hour in the fridge...longer the better here!
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| the sauce in action |
what to do for part 2, the sauce...
combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, lemon juice, vinegar, garlic, and shallot in a food processor. pulse about a dozen times. add 1/4 cup olive oil and mix with processor. serve on top of pork.
obviously the sauce goes a long way and the more you use, the fattier the meal is with the olive oil, however even a little bit is amazing! it has the consistency of a thin pesto & what is great about this is that since its in the food processor, there is no need to chop up all the greenery!
combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, lemon juice, vinegar, garlic, and shallot in a food processor. pulse about a dozen times. add 1/4 cup olive oil and mix with processor. serve on top of pork.
obviously the sauce goes a long way and the more you use, the fattier the meal is with the olive oil, however even a little bit is amazing! it has the consistency of a thin pesto & what is great about this is that since its in the food processor, there is no need to chop up all the greenery!
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