Recipe by ladypit
I saw this recipe in a weight loss magazine this morning and knew I needed to try it. Really wonderful dinner! I made a few slight adaptations based on what I had and my husband and I wanted to lick the platter clean! For those of you on Weight Watchers this is 4 points a serving and is Core. My husband said that next time he'd like even more cilantro, but he is sort of intense about his like for that herb and I thought a bit more garlic might even make it better. I'm posting it like I made it. The original recipe called for 1 pound pork tenderloin, trimmed and cut crosswise on a slight diagonal into 16 slices. I had a bag of frozen pork that I had already trimmed so I used that. The nutritional analysis here on zaar is reflecting simply "Pork" I think. The WW nutritional info is 185 calories, 7 g fat (2 g sat no trans), 1 g fiber.
Top Review by pattikay in L.A.
This is a nicely spicy way to make pork tenderloin. I grew up just eating it breaded and fried (which I loved), but this is a much healthier, more flavorful option! I tasted the sauce early on and decided to double it and I'm glad I did because there certainly wasn't any left over. I served it with mashed potatoes, which was a nice match. Thanks for posting!
- 158.51 ml fresh cilantro (packed)
- 118.29 ml fresh parsley (packed)
- 1 garlic clove
- 29.58 ml red wine vinegar
- 29.58 ml fat free chicken broth
- 59.14 ml fat free chicken broth
- 9.85 ml extra virgin olive oil
- 1 small carrot
- 1 jalapeno, seeded and minced
- 2.46 ml salt
- 8.62 ml ground cumin
- 3.69 ml fresh ground pepper
- 453.59 g pork (without visible fat, in small slices or pieces)
Directions See How It's Made
- In a food processor put the cilantro, parsley, and garlic and pulse until it is in small pieces. Add the vinegar, the 2 tablespoons broth, and the oil, and process until well blended. Make sure you scrape the sides in the middle. Transfer to a bowl. Shred the carrot into the bowl (or shred otherwise and add the shreds to the bowl). Add the minced jalapeño and 1/4 teaspoons salt. Stir well and set aside. The sauce may sit, at room temperature, for about 2 hours.
- In a small bowl mix the remaining 1/4 teaspoons salt, the cumin, and the pepper.
- If you can, flatten your pork slices with a mallet or other implement. Sprinkle the spice mixture on both sides.
- Heat a large skillet over medium heat with some cooking spray in it. When it is hot, cook as much of the pork as you can fit at once. It should only take about 2 minutes per side. When the pork is just done, put it on a plate and add the rest of the raw pork until it is all cooked.
- When it's all cooked, add all the cooked meat to the pan. Add the 1/4 cup broth and scrape the bottom of the pan to get all the yummy brown stuff. Let the broth cook down, about 2-3 minutes.
- Remove the meat from the pan and serve with the chimichurri sauce on top.