Quality Foods IGA Recipes

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Pork Chimichurri

The Argentine version of pesto is called chimichurri.

Diabetic Friendly

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    2 Comments

Yield: Serves 4

Ingredients

Nutrition Facts

Yield: Serves 4

Approximate Nutrient Content per serving:

Calories: 331.1
Calories From Fat: 180
Total Fat: 20.8g
Saturated Fat: 4.3g
Cholesterol: 89.5mg
Sodium: 210mg
Total Carbohydrates: 3.3g
Dietary Fiber: 1.7g
Sugars: 0.2g
Protein: 32.2g

Nutritional data does not include sweet potato, poblano pepper, black beans or cooked rice.

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Combine pork, oil, oregano, parsley, garlic, paprika, salt and peppers together well in a self-sealing plastic bag; seal and refrigerate 4 to 24 hours.

Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and thread onto wooden skewers*. Grill over direct heat, for 10-12 minutes turning as necessary, to cook and brown evenly.

*Soak skewers in water prior to use to prevent wood from charring.

The Argentine version of pesto is called chimichurri. Prepare vegetable skewers by threading precooked sweet potato and poblano pepper chunks onto skewers and grill until warm and grill marks appears on vegetables. Serve meat and vegetable skewers over a bed of black beans and rice.

Recipe and photo courtesy of National Pork Board.

For more information about The Other White Meat, visit TheOtherWhiteMeat.com.

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Recipe Rated Five Stars - Top Rating

Robert Franklin, WI

“This recipe is outstanding! Highly recommended. The whole family enjoyed it.”

Recipe Rated Five Stars - Top Rating

Eva M

“I give this recipe 5 stars. The meat was so flavorfull & tender from marinating in the chimichurri sauce. I blended all the spices etc for the sauce in a blender for a smoother sauce. I cooked the rice in water with added chicken bouillon. Once the rice was cooked I added the black beans & added cilantro which I love and really made the rice & beans tasty. I am going to make this again today & plan to try the suggested sweet potatoe & Poblano peppers.”

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Quality Foods IGA Recipes

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