Grilled Pork Tenderloin With Chimichurri And Summer Veggies Recipe

Name: Grilled Pork Tenderloin With Chimichurri And Summer Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs pork tenderloin; 1 bunch fresh parsley, stems removed; 1 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons dried oregano; 1 tablespoon cumin; 1 teaspoon salt; 3 garlic cloves, minced; 1/2 teaspoon dried crushed red pepper; 3 small zucchini; 3 small summer squash; 6 medium carrots; 1 lb asparagus

Servings: persons

2 lbs pork tenderloin
1 bunch fresh parsley, stems removed
1 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon cumin
1 teaspoon salt
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb asparagus

1
Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
2
Cut the squash and carrots in half, by length. (Cut fat carrots in quarters.) Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
3
Rub 1/4 cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
4
Preheat grill to medium heat. Grill the pork for 15-18 minutes, rotating every 4-5 minutes.
5
Let the meat rest 5-10 minutes, then slice into 1/2 inch pieces.
6
After the pork comes off the grill, place the veggies on. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top. Serves 4.

1316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs pork tenderloin, 1 bunch fresh parsley, stems removed, 1 cup olive oil, 3 tablespoons red wine vinegar, and more.

Yes, Grilled Pork Tenderloin With Chimichurri And Summer Veggies falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork Tenderloin With Chimichurri And Summer Veggies

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