Ingredients

The following ingredients have 4 Servings
  • 2 pork tenderloins, (1 pound each)
  • 1 bunch fresh parsley, (stems removed)
  • 1 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 3 cloves garlic, (minced)
  • 1/2 teaspoon dried crushed red pepper
  • 3 small zucchini
  • 3 small summer squash
  • 6 medium carrots
  • 1 pound asparagus

Instruction

  • For the Chimichurri: Place the parsley, olive oil, red wine vinegar, dried oregano, cumin, salt, garlic cloves, and crushed red pepper in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
  • Cut both type of squash and the carrots in half lengthwise. (Cut fat carrots in quarters.) Trim the ends of the asparagus. Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
  • Rub 1/4 cup of the 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 1/2-inch pieces. 
  • After the pork comes off the grill, place the veggies on the grill. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top.