Pork Loin in Chimichurri Marinade

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Ingredients:

2 lb. pork loin

   Marinade

1 bunch parsley

2 garlic cloves

1 Tbs. oregano

2 Tbs. red wine vinegar

1 tsp. kosher salt

1 tsp. red chili flakes

1 cup olive oil

Preparation:

Place pork roast in self-sealing plastic bag. Combine parsley and garlic in food processor; pulse until minced. Add remaining ingredients and process to blend.  Coat pork in plastic bag with chimichurri sauce. Seal bag and refrigerate overnight.

Heat oven to 400 degrees F. Remove pork from marinade.  Sear loin in cast iron skillet then place skillet in oven for 10 minutes until internal temperature reaches 140 degrees.  Rest 10 minutes.

Thin slice loin and place on a bed of basmati rice, top with some chimichurri or moho sauce and serve with sautéed vegetables.

Moho Sauce:

4 limes, juiced

1/4 cup honey

10 canned jalapeno slices pluse 2 Tbs. juice

1 bunch cilantro

3 cloves garlic

1 tsp. cumin

Pinch salt and pepper

1 cup vegetable oil

Place all ingredients except vegetable oil in blender or food processor.  Blend then add vegetable oil with machine running.