Healthy Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables | ASpicyPerspective.com
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5 from 1 vote

Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables

Easy to make Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables. A light and healthy dinner option with bold zesty flavor.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Spanish
Servings: 4 servings
Calories: 452kcal
Author: Sommer Collier

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 4ounces | Calories: 452kcal | Carbohydrates: 26g | Protein: 54g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 796mg | Potassium: 2328mg | Fiber: 9g | Sugar: 13g | Vitamin A: 361.3% | Vitamin C: 100.2% | Calcium: 19.4% | Iron: 48.9%