Argentina Pork Churrasco

Argentineans use the fresh, brilliantly colored chimichurri sauce on everything—steak, empañadas, pork, you name it. Red Mesa Grill adds roasted red pepper purée to their recipe and serves it on tender, butterflied pork medallions.


Pork Tenderloin Marinade
  • 1 tablespoon salt
  • 1/4 cup sugar
  • 2 tablespoons minced onion
  • 1/2 teaspoon dried mustard
  • 1/2 teaspoon ground cumin
  • 3 teaspoons chili powder
  • 11/2 teaspoons ground pepper
  • 1/2 cup lemon juice
  • 2 tablespoons minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup cider vinegar
  • 1 cup salad oil
  • 1 pork tenderloin
Red Pepper Chimichurri
  • 1/2 cup sweet corn kernels
  • 1 tablespoon minced garlic
  • 1/2 cup parsley, stems removed
  • 2 stalks celery
  • 1/2 cup red pepper purée; use jarred roasted red peppers
  • 1/4 teaspoon white pepper
  • 3/4 teaspoon salt
  • 1/4 cup olive oil


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