Easy to make Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables. A fabulous healthy meal any night of the week.
Even for those of us that love to tinker around our kitchens, there are days we don’t feel like cooking.
Days we are so busy, or so focused on something else, the idea of cooking dinner just hangs over us like a wet blanket.
Of course in grown-up land, the words “don’t feel like it” mean nothing.
As we all know, responsible people do plenty of things every day that they don’t feel like doing.
Come to think of it, I don’t ever feel like unloading the dish washer, or doing laundry, or scrubbing bathrooms. Yet they are done every week without fail.
This shifts cooking dinner into the proper light. I may not feel like cooking today, but most days it’s a joyous experience. I should be thankful for that.
On days we don’t feel like cooking there are options…
1. Leftovers. I seem to be the only person in the house that enjoys them.
2. Takeout. Sometimes it’s more work to load the kids in the car and drive somewhere to get it.
3. “Snack-tray” as my kids call it. Cheese, olives, sliced salami, crackers. The most appealing choice so far, but not very healthy.
4. Make something super quick, healthy, and delicious, that doesn’t seem like work.
I usually go with option 4.
Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables is a meal I make on just such an occasion, that fills the roll of healthy home-cooked dinner.
It starts and ends with chimichurri, a bright, 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 on beef, chicken, seafood, potatoes, salad, bruschetta and numerous other items. Yet it always tastes as if it was made solely for that one dish.
To make Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables, begin by pureeing the ingredients for chimichurri in the food processor.
Then rub the chimichurri over pork loins and toss it with sliced sliced veggies.
Put both the pork and the veggies in the fridge until everyone is good and hungry. Later grill both the pork and veggies, and Viola! Dinner (a dinner you could even serve to guests) is served!
Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables is a dinner that far surpasses leftovers OR takeout in my opinion.
It takes very little effort, yet offers huge bonus points in the flavor department!
Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables
- 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
- 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.