This recipe I have snipped from a South American chef I met. I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture (forgive me, Arturo!).
In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper. Season lightly with salt and black pepper.
Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot. Rub the pork on both sides with the remaining olive oil and season with salt and pepper. Now grill the pork on both sides (about two minutes per side for medium rare, three minutes per side to cook through).
Remove the pork and add the vegetables and the combined herbs and sauté quickly in the herb oil.
Place the pork on plates, add the vegetables and pour the last of the herb grill oil over the top.