Besides football players, Argentina is famous for its meat dishes. It is a country of carnivores and they have perfected the cooking of meat. Chimichurri is an Argentinian sauce made from a mixture of herbs, garlic and vinegar. It can also be used as a marinade and a meat tenderiser. The recipe for chimichurri sauce is elsewhere on the blog.
1 cup chimichurri sauce
1 tablespoon salt
1/2 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon paprika
2 teaspoons chili powder
Put the pork roast in a large bowl. Take 1/2 cup of the chimichurri sauce and completely coat the pork roast with it, massaging it into the meat. Cover and leave for a couple of hours or overnight so that it can marinate. Preheat the oven to 200 degrees Celsius. Remove the pork from the marinade and place in a grill pan. Sprinkle on the different seasonings. Place under the grill in the oven for approximately an hour, allowing 20 minutes for 500g. Turn over the roast half way through the cooking time. When the roast is cooked, take it out of the oven and let it rest for 10 minutes before serving. Serve the left over chimichurri sauce on the side or on top of the pork slices.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format. http://cindyvine.com