Ingredients

Sauce
  • 3/4 cup fresh cilantro leaves
  • 3/4 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1 garlic clove
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
Pork
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon grated lime zest
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground chipotle pepper
  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt

Directions

  1. For the sauce combine the cilantro, basil, oil, garlic, juice, cumin, salt and pepper in a blender; puree. Chill until ready to use.
  2. For the pork combine the onion, garlic, oil, chili powder, zest, Worcestershire sauce and ground chipotle in a bowl. Add the pork, turning to coat, and chill 1 hour.
  3. Preheat the oven to 425°F. Lightly oil an Anolon Vesta Cast Iron Skillet.
  4. Remove pork from the marinade, wiping off excess, and place in the prepared pan and season with salt. Roast pork until an instant-read thermometer inserted into the thickest portion registers 145°F. Let pork rest 5 minutes before slicing. Serve topped with sauce.
  • Yield: 4 Servings
  • Cuisine: Argentinian
  • Course: Entrée