Pork Tenderloin Marinade
Red Pepper Chimichurri
Combine all ingredients except salad oil in blender. Blend on medium speed until smooth. With blender running, slowly add salad oil. Trim pork tenderloin of all silver skin, and butterfly. Use 2 bamboo skewers on both sides of the butterfly tenderloin. Place in shallow pan and coat with marinade. Refrigerate for 4 hours or overnight. Fire up the grill and cook pork to desired temperature. Finish with red pepper chimichurri recipe to follow.
Oven roast corn until slightly brown, cool. Using a food processor combine roasted corn, garlic, parsley, and celery, pulse to slightly chop. Add red pepper purée, white pepper and salt, pulse again and slowly add olive oil until mixture has a pesto consistency. Serves 1.
Recipe for Argentina Pork Churrasco from Mary Palmer, Red Mesa Grill.
Wine pairing: Dry Reisling