Great Tastes of Manitoba

Chimichurri Pork Skewers

Cook: 6-10 mins | Servings: 14-16 skewers

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.

Ingredients

  • 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

Directions

  1. Partially freeze pork tenderloins for easier slicing.
  2. Slice tenderloin in half lengthwise; cut each half into thin strips. Repeat with second tenderloin.
  3. Place pieces in a resealable plastic bag. Set aside.
  4. In food processor with metal blade, place garlic, parsley, cilantro, oregano, lime juice, vinegar, salt and pepper. Pulse several times until finely chopped.
  5. Transfer mixture to a medium bowl.
  6. Add red pepper flakes and olive oil. Stir.
  7. Add about half of the Chimichurri mixture to pork in bag. Seal bag. Massage to coat strips.
  8. Cover remaining mixture and set both aside for up to 1 hour at room temperature to allow flavour to combine.
  9. Remove pork from marinade; discard marinade.
  10. Thread pork strips onto metal skewers or soaked wooden skewers.
  11. Preheat barbecue on high.
  12. Reduce heat to medium. Grill skewers for 3 – 4 minutes per side.
  13. Serve with reserved Chimichurri sauce.

Leave a Review

Our Sponsors

  • CantorsButton
  • CAP360Square
  • PorkUpdatedNotag
  • MTP
  • MCGA-Logo
  • MBP-Beef-Producers-Logo
  • final-mb-mushroom
  • DFM
  • MCP-large
  • MPGA-logo