Pignoccata with a South American Twist

Ingredients

In this South American adaptation, the traditional Italian Pignoccata is transformed by incorporating South American spices and flavors. The original dish typically features Italian herbs and seasonings, while this version introduces cumin, paprika, and chili powder to infuse the pork with a distinct South American flair. Additionally, the traditional Italian sauce is replaced with a tangy chimichurri sauce, adding a refreshing and herbaceous element to the dish. We alse have the original recipe for Pignoccata, so you can check it out.

• 1.5 kg (3.3 lbs) pork loin 1.5 kg (3.3 lbs) pork loin
• 2 tablespoons cumin powder 2 tablespoons cumin powder
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon chili powder 1 tablespoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup olive oil 1/4 cup olive oil
• Chimichurri sauce, for serving Chimichurri sauce, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the cumin powder, paprika, chili powder, salt, pepper, minced garlic, and olive oil to create a marinade.
3. 3.
   Rub the marinade all over the pork loin, ensuring it is evenly coated.
4. 4.
   Place the pork loin on the preheated grill and cook for about 15-20 minutes per side, or until the internal temperature reaches 145°F (63°C).
5. 5.
   Remove the pork loin from the grill and let it rest for 10 minutes before slicing.
6. 6.
   Slice the pork loin into thin pieces and serve with a generous drizzle of chimichurri sauce.

Treat your ingredients with care...

• Pork loin — Make sure to choose a lean cut of pork loin for a healthier option. Trim any excess fat before marinating and grilling.

Tips & Tricks

• For an extra burst of flavor, marinate the pork loin overnight in the refrigerator.
• Adjust the amount of chili powder according to your spice preference.
• Serve the Pignoccata with a side of traditional South American rice and beans for a complete meal.
• If you don't have a grill, you can also cook the pork loin in the oven at 180°C (350°F) for approximately 40 minutes, or until the internal temperature reaches 145°F (63°C).
• Leftover Pignoccata can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Pignoccata slices on a platter, drizzled with chimichurri sauce. Garnish with fresh cilantro or parsley for an added touch of freshness.

Presentation advice

Arrange the sliced Pignoccata in an overlapping pattern on the platter, with the chimichurri sauce drizzled over the top. Place a small bowl of extra chimichurri sauce on the side for guests to add more if desired. Add a sprig of fresh herbs as a final garnish.