A flavourful sauce doubles as the marinade for pieces of pork tenderloin threaded onto skewers and grilled to perfection. Great as an appetizer or main course.
- 2 pork tenderloins, well-trimmed, about 12 oz (375 g) each
- 6 – 8 cloves garlic, minced
- 1 1/2 cup (375 mL) coarsely chopped fresh parsley
- 1 1/2 cup (375 mL) coarsely chopped fresh cilantro
- 1/2 cup (125 mL) loosely packed fresh oregano leaves
- 2 tbsp (25 mL) fresh lime juice
- 1 tbsp (15 mL) red wine vinegar
- 1 tsp (5 mL) sea salt
- 1/2 tsp (2 mL) ground black pepper
- 1/4 tsp (1 mL) red pepper flakes (or to taste)
- 1/2 cup (125 mL) olive oil
- Partially freeze pork tenderloins for easier slicing.
- Slice tenderloin in half lengthwise; cut each half into thin strips. Repeat with second tenderloin.
- Place pieces in a resealable plastic bag. Set aside.
- In food processor with metal blade, place garlic, parsley, cilantro, oregano, lime juice, vinegar, salt and pepper. Pulse several times until finely chopped.
- Transfer mixture to a medium bowl.
- Add red pepper flakes and olive oil. Stir.
- Add about half of the Chimichurri mixture to pork in bag. Seal bag. Massage to coat strips.
- Cover remaining mixture and set both aside for up to 1 hour at room temperature to allow flavour to combine.
- Remove pork from marinade; discard marinade.
- Thread pork strips onto metal skewers or soaked wooden skewers.
- Preheat barbecue on high.
- Reduce heat to medium. Grill skewers for 3 – 4 minutes per side.
- Serve with reserved Chimichurri sauce.