Argentinean Pork

Category Pork Yield 4 servings Prep Time 20 min Cook Time 15 min Ready Time min

Ingredients

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6 tbsp EVOO (Extra Virgin Olive Oil) Click to add to your shopping list
1 cup fresh parsley leaves, divided Click to add to your shopping list
2/3 cup fresh silantro leaves, divided Click to add to your shopping list
1/2 tsp ground cumin Click to add to your shopping list
1/4 tsp crushed red pepper Click to add to your shopping list
1 lb pork tenderloin, trimmed Click to add to your shopping list
3/4 tsp salt, divided Click to add to your shopping list
1/2 tsp ground black pepper Click to add to your shopping list
Cooking Spray Click to add to your shopping list
1 tbsp fresh oregano leaves Click to add to your shopping list
1 tbsp fresh lemon juice Click to add to your shopping list
1 tbsp sherry vinegar Click to add to your shopping list
2 garlic cloves, chopped Click to add to your shopping list
1 shallot, chopped Click to add to your shopping list

Instructions

Combine 2 tbsp EVOO, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in Zip lock bag. Add pork and refrigerate 1 hour, turning every 30 minutes.

Preheat grill to medium-high.
Sprinkle pork with 1/2 tsp salt and 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 degrees F. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.

Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup EVOO trhough frood chue with food processor on.

Serve with pork.

Nutrition Information

Calories - 319
Fat - 23g
Saturated Fat - 3.6g
Monounsaturated Fat - 15.7g
Polyunsaturated Fat - 2.6g
Protein - 24.5g
Carbohydrates - 2.9g
Fiber - 0.7g
Cholesterol - 74mg

Weight Watchers Points Plus - 8.5 pts