Argentinian Pork, Cooking Light September 2011
Butter Bean Salad with Lime and Mint, Food & Wine September 2010
This pork was quick (other than an hour of marinating), and its chimichurri sauce is really good with a lot of fresh herbs. I speeded things up even more by cooking the pork sliced instead of whole. G really liked it (we always love tenderloin), and ate a lot-- we ended up finishing off the entire 1 lb tenderloin! We have a little sauce left, so we will have to find something to put it on. I think it could be used with many other dishes.
I liked this salad, but I think G just thought it was okay. It was a little bit tangy from the buttermilk and lime, but also a little minty, and the texture of the beans was soft and melt-in-your-mouth. The recipe specified to use frozen lima beans if you couldn't find fresh butter beans, and that's what I did. Lima beans just seem like a boring, lame food, but they are good in this salad :) I think this would be a unique and tasty dish to bring to a potluck, picnic, or BBQ.
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