Lower Fat Pork Chimichurri

1. 1

   In a food processor put the cilantro, parsley, and garlic and pulse until it is in small pieces.

2. 2

   Add the vinegar, the 2 tablespoons broth, and the oil, and process until well blended.

3. 3

   Make sure you scrape the sides in the middle.

4. 4

   Transfer to a bowl.

5. 5

   Shred the carrot into the bowl (or shred otherwise and add the shreds to the bowl).

6. 6

   Add the minced jalapeno and 1/4 teaspoons salt.

7. 7

   Stir well and set aside.

8. 8

   The sauce may sit, at room temperature, for about 2 hours.

9. 9

   In a small bowl mix the remaining 1/4 teaspoons salt, the cumin, and the pepper.

10. 10

    If you can, flatten your pork slices with a mallet or other implement.

11. 11

    Sprinkle the spice mixture on both sides.

12. 12

    Heat a large skillet over medium heat with some cooking spray in it.

13. 13

    When it is hot, cook as much of the pork as you can fit at once.

14. 14

    It should only take about 2 minutes per side.

15. 15

    When the pork is just done, put it on a plate and add the rest of the raw pork until it is all cooked.

16. 16

    When it's all cooked, add all the cooked meat to the pan.

17. 17

    Add the 1/4 cup broth and scrape the bottom of the pan to get all the yummy brown stuff.

18. 18

    Let the broth cook down, about 2-3 minutes.

19. 19

    Remove the meat from the pan and serve with the chimichurri sauce on top.

* Per serving · 4 servings · Values may vary.