Fillet the loins and trim all the fat and gristle from the main muscles.
Cut meat into 3 by 4 by ¼-inch strips.
In a food processor, place all the ingredients for the marinade and pulse until you have a grainy paste. Transfer to a nonreactive container and add the meat. Toss well. Cover and marinate for at least 4 hours and up to 24 hours in the refriger