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Nutrition Facts
Serving Size 160 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 210
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 490 mg 20%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 17 g
Vitamin A 40% Iron 8%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Pork with Red Chimichurri

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

12 Oz thin sliced pork milanesa
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
12 Oz roasted red peppers, drained
1 medium shallot, chopped
5 cloves of fresh garlic, smashed
1/2 cup(s) Italian parsley, leaves loosely packed
1/2 cup(s) fresh cilantro, leaves loosely packed
1 Tbsp fresh oregano, leaves loosely packed
1/4 cup(s) red wine vinegar
1/4 cup(s) capers, drained and rinsed
1/2 cup(s) extra virgin olive oil
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Preheat grill to 350°F or medium high heat.
Season pork with salt and pepper and allow to sit to come to room temperature while grill is heating.
Meanwhile, In a food processor, combine roasted red peppers, shallot, garlic, parsley, cilantro, oregano, red wine vinegar and capers. Pulse to combine. Season to taste with salt and pepper.
Remove chimichurri to a bowl and add olive oil, stir to combine and refrigerate until ready to use.
Grill pork for 1 to 2 minutes per side or until nicely marked. Pork will cook very fast so don't walk away from grill.
To serve, Spoon chimichurri as needed over grilled pork.


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