Grilled Pork Tenderloin With Chimichurri and Summer Veggies

Photo: Sommer

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

Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.

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.

Rub ¼ cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.

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.

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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!