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» » » Grilled Iberico Pork Loin with Chimichurri and Corn Avocado Salad Recipe
Grilled Iberico Pork Loin with Chimichurri and Corn Avocado Salad Recipe

Grilled Iberico Pork Loin with Chimichurri and Corn Avocado Salad Recipe

by
A mouthwatering recipe for succulent Iberico pork loin, grilled to perfection and paired with a zesty Argentine style chimichurri salsa sauce and a salad.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 4

Grilled Iberico Pork Loin with Chimichurri and Corn Avocado Salad Recipe Instructions

Ingredients
  • PORK LOIN
  • Pork loin, cut into eight 1 ½ inch thick cut steaks
  • 2 tsp. Dried Cumin
  • salt and pepper
  • 2 tsp. Garlic Powder
  • Juice of 1 lemon

  • FOR THE CHIMICHURRI SAUCE
  • 1 cup of fresh cilantro
  • 1 cup of fresh parsley
  • ½ cup of extra virgin olive oil
  • 1 tbsp. of white vinegar
  • 1 clove of fresh garlic
  • 1 tsp. fresh squeezed lime juice
  • Pinch of crushed red pepper flakes
  • Salt & Pepper to taste

  • FOR THE CORN AVOCADO SALAD
  • 4 ears of yellow corn
  • 2 ripe avocados
  • 2 large red tomatoes, firm not soft.
  • 1 tbsp. chopped cilantro/li>
  • 1 tbsp. salted butter
  • Salt & Pepper to taste

 

Directions

  1. Bring your gril up to a medium high heat.
  2. Mix the cumin, garlic powder, salt and pepper and rub over the cut loin steaks
  3. Squeeze the juice of 1 lemon over the loin steaks
  4. Let the steaks sit for about 10 minutes
  5. Grill the steaks for about 10 minutes per side until the internal temperature reaches 145 degrees Fahrenheit..
  6. Remove and rest for 5 minutes. Start on the sauce and salad and then plate together.
  7. Prepare the chimichurri sauce by placing all the ingredients together and blending until well blended. Reserve.
  8. For the salad, slice the avocados in half, remove the seed, and remove the interior using a large spoon circling around the interior the edges of the skin. Then slice the avocado into bite size pieces.
  9. Chop the tomato into small cubes pieces.
  10. Bring a sautee pan to medium heat and melt the butter. Cut the kernels from the corn and add to the sautee pan. Cook for 3-4 minutes until the corn becomes bright yellow, stirring regularly.
  11. Add the chopped avocado, tomatoes, cilantro, salt and pepper. Cook for an additional 2 minutes and serve.
  12. Serve the steak drizzled with the chimichurri sauce and with a side of the salad.
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