• 1/4 cup red wine vinegar (or lemon juice)
  • 3 tablespoons aji panca paste
  • 2 tablespoons chopped garlic
  • 1 tablespoon oregano flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon black pepper
  • 1 teaspoon kosher salt
  • 2 lbs. Pork Tenderloin (1-inch thick slices)
  • 2 lbs. small yellow potatoes, peeled and blanched (1-inch thick slices)


  • 2 tablespoons finely chopped parsley
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon crushed garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper



Pork Tenderloin

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. For marinade: combine first 7 ingredients; reserve 2 tablespoons.
  2. Add pork to marinade. Cover and refrigerate 1 to 2 hours.
  3. Place potatoes in reserved marinade. Cover and refrigerate 1 to 2 hours.
  4. Thread two pieces of pork and 2 pieces of potato (alternating) on skewer.
  5. For Gremolata: combine final 6 ingredients; set aside.
  6. On pre-heated char grill, cook skewers 10 to 12 minutes, turning occasionally until pork is cooked to desired temperature.
  7. To serve, garnish skewers with Gremolata.

Note: Aji Panca paste is a yellow (or red) Peruvian pepper mixed with olive oil and can be found in Asian or Hispanic markets.

Note: To enhance flavor and tenderness, brining is recommended. Try adding remaining marinade into brine for additional flavoring.