Jamie says: Oh. My. Goodness! This was one of those “eye-closing meals!” (Kathryn coined that term in my book.) When I was eating this mouthwatering meal, I was thinking, I’ve never tasted anything quite like this. It’s incredible! I felt like I was in another country…
Made with candied bell peppers, arugula, basil, shallots, garlic, and extra virgin olive oil, this is a chimichurri like no other! I’m sure it would be great on all sorts of things like sandwiches, meats, salads and maybe even on top of eggs!
The sweet chimichurri pairs nicely with the whole wheat flatbread.
You can serve it open like a pizza.
Or you can fold it up and eat it like a savory sandwich.
Either way, this one is a definite repeater!
Pan-Fried Pork with Candied Bell Pepper ‘n’ Arugula Chimichurri on Flatbread
(Recipe adapted from and inspired by Churrasco Steak with Arugula with Candied Pepper Chimichurri and the Candied Red Peppers recipes from the Sun Sentinel)
- 2 red bell peppers
- 8 cloves garlic, divided
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 2 shallots
- 2 cups arugula
- 1/4 cup fresh basil
- 1/4 cup plus 1 Tbsp extra virgin olive, divided
- 1 lb boneless pork tenderloin
- 1/8 tsp sea salt, coarse
- dash freshly ground pepper
- 4 pieces whole wheat flatbread (Toufayan Bakeries)
- Cut bell peppers in half, remove and discard seeds, and cut peppers into 1/4 inch strips. Peel cloves of garlic. Smash two of the garlic cloves, leaving the remaining six garlic cloves intact.
- In a medium pot over medium heat, add sugar and vinegar to dissolve. Add bell pepper slices, the two smashed garlic cloves, and cinnamon. Stir. Reduce heat to medium low and cook for about 18 minutes or until the bell peppers are candied.
- In a food processor, pulse shallots, remaining six garlic cloves, arugula, basil, 1/4 cup extra virgin olive oil, and candied bell peppers and their liquid until a spread is made.
- Use kitchen shears (or a knife and cutting board) to make 1/4 inch strips of pork. Sprinkle with sea salt and freshly ground pepper. Place a saute pan on medium heat with 1 Tbsp extra virgin olive oil. Add pork strips. Place a lid on pan and cook for about 3 minutes. Flip and cook an additional 3 minutes or until cooked throughout, using a fork to shred into smaller pieces during cooking.
- Place flatbread pieces, unopened, on plates. Spread candied bell pepper ‘n’ kale chimichurri on flatbread pieces using a spoon. Top with chunks of pan-fried pork. Fold in half. Enjoy!
- Nutrition note: It’s recipe makeover time! See how I modified the original recipe to make this one healthier by comparing my recipe to the links above. Some of the changes included: reducing the added salt by 6 1/4 teaspoons; decreasing the sugar by 75%, incorporating a whole grain, using about 50% less oil.