Prep 35 mins
Cook 18 mins
Chimichurri is a thick Argentinian vinaigrette that can be used as a marinade or sauce for just about everything. It is especially good over grilled pork and vegetables!
- 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
- 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.