Grilled Pork Tenderloin With Chimichurri and Summer Veggies
By: Sommer
Published: Sunday, July 25, 2010 - 9:09pm

Ingredients




3 pounds pork tenderloins
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 pound asparagus
(ANY combination of long veggies would work for this!)

Preparation

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 ¼ 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. Let the meat rest 5-10 minutes, then slice into ½ inch pieces. 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.

About


Here is a meal I make on just such an occasion, that fills the roll of healthy homecooked meal.  It starts and ends with chimichurri, a bold, aromatic, Argentinian sauce. Chimichurri is essentially a thick vinaigrette that can be used as a marinade or sauce for just about everything. SERIOUSLY. I have used chimichurri with beef, chicken, seafood, potatoes, salad, bruschetta and numerous other items. It always tastes as if it was made solely for that one dish!