1/2 Photos of Grilled Pork Tenderloin With Chimichurri and Summer Veggies
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!
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- 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
- 1Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
- 2Cut 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.
- 3Rub ¼ cup of chimichurri over the pork loin and sprinkle with salt. Let the veggies and pork marinate for at least 30 minutes.
- 4Preheat grill to medium heat. Grill the pork for 15-18 minutes, rotating every 4-5 minutes.
- 5Let the meat rest 5-10 minutes, then slice into ½ inch pieces.
- 6After 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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Nutritional Facts for Grilled Pork Tenderloin With Chimichurri and Summer Veggies
Serving Size: 1 (706 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 899.2
- Calories from Fat 609
- Total Fat 67.7 g
- Saturated Fat 11.9 g
- Cholesterol 149.6 mg
- Sodium 800.3 mg
- Total Carbohydrate 23.3 g
- Dietary Fiber 8.4 g
- Sugars 9.4 g
- Protein 53.6 g