In some cases, it really IS all about the sauce. This is one of them. The meat, a pork tenderloin skillet-seared on both sides and then finished in a 350-degree oven for 20 minutes, was merely a vehicle for this brightly flavored sauce with South American origins. It marries equally well with skirt steak or grilled chicken. If fact, I can hardly imagine a savory mainstay that wouldn't be elevated by a dollop of Chimichurri...
1 cup fresh cilantro
1/2 cup fesh Italian parsley
1/2 cup olive oil
1/4 cup lime juice
4 large garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon salt
Blend all ingredients in a food processor until herbs are finely chopped. Don't let a drop go to waste!
1 comment:
Yum!
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