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1
In a food processor put the cilantro, parsley, and garlic and pulse until it is in small pieces.
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2
Add the vinegar, the 2 tablespoons broth, and the oil, and process until well blended.
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3
Make sure you scrape the sides in the middle.
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4
Transfer to a bowl.
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5
Shred the carrot into the bowl (or shred otherwise and add the shreds to the bowl).
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6
Add the minced jalapeno and 1/4 teaspoons salt.
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7
Stir well and set aside.
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8
The sauce may sit, at room temperature, for about 2 hours.
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9
In a small bowl mix the remaining 1/4 teaspoons salt, the cumin, and the pepper.
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10
If you can, flatten your pork slices with a mallet or other implement.
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11
Sprinkle the spice mixture on both sides.
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12
Heat a large skillet over medium heat with some cooking spray in it.
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13
When it is hot, cook as much of the pork as you can fit at once.
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14
It should only take about 2 minutes per side.
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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.
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16
When it's all cooked, add all the cooked meat to the pan.
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17
Add the 1/4 cup broth and scrape the bottom of the pan to get all the yummy brown stuff.
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18
Let the broth cook down, about 2-3 minutes.
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19
Remove the meat from the pan and serve with the chimichurri sauce on top.
