Argentinian Grilled Pork with Chimichurri

Argentinian Pork Roast with a chimichurri sauce OMG!

This is an amazing recipe a friend made for me one night. It comes from the Cooking Light magazine, I loved it and had to make it myself. I tweaked nothing, it's perfect! Don't forget the chimichurri sauce (included in this recipe not separate) You can let the pork marinate overnight, or all day, or a few hours...whichever is convenient for you. Great to make for company, and a quick grilling recipe! You can make the chimichurri ahead, and marinate the pork before you leave for work or firth thing in the morning, and have dinner in about 15 minutes when you get home. Great with a salad, roasted potatoes, fresh freen beans...YUM!

Ingredients

• 6 tablespoons olive oil, divided
• 1 cup fresh parsley leaves, divided
• 2/3 cup fresh cilantro leaves, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 1 (1-pound) pork tenderloin, trimmed
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• Cooking spray
• 1 tablespoon fresh oregano leaves
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry vinegar
• 2 garlic cloves, chopped
• 1 shallot, chopped

Preparation

• 1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.
• 2. Preheat grill to medium-high.
• 3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.
• 4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Joanne Weir, Cooking Light SEPTEMBER 2011