Paleo and Whole30: Put a Dash of Fun and Flavor into Your Ideal Protein Weight Loss Experience

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: Serves 4

Ingredients
● For the Chimichurri Marinade:
● 1 cup fresh parsley leaves, packed
● 3 cloves garlic, peeled
● Juice of ½ lemon
● ½ tsp cumin
● ¼ tsp sea salt
● ¼ tsp red pepper flakes
● ¼ cup white vinegar or apple cider vinegar
● ¼ cup extra virgin olive oil

● For the pork loin:
● 1-2 lbs pork loin
● Sea salt
● 6-8 bamboo or metal skewers

Instructions

1. To make the chimichurri marinade, combine the parsley, garlic, lemon juice, cumin, salt, red pepper, vinegar and olive oil in a food processor or high-speed blender. Pulse several times or run the blender until the parsley and garlic are broken down and everything is well mixed, about 10-15 seconds. Set aside. (This recipe makes about ¾ cup / 177 mL marinade.)
2. Now you’ll cube the pork. Place the loin on a cutting board. With a sharp knife, cut long strips about an inch (2.5 cm) wide. Take each strip and cut it into 1-inch (2.5 cm) chunks.
3. Place the pork loin in a ziptop bag or into a medium bowl and sprinkle with sea salt, then toss well. Now, pour in about ½ cup of the chimichurri marinade (reserving about ¼ cup for dipping) and toss well until the loin is coated. Refrigerate at least 30 min or up to 1 hour. If you’re using bamboo skewers, soak those in water while the meat marinates.
4. Remove the meat from the refrigerator and thread it onto the skewers, leaving a little space between each piece. Discard any of the marinade in the bag.
5. Grill the skewers for about 10 minutes, turning often so each surface gets crispy and browned.
6. Serve with the reserved marinade for dipping.