Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables
Use the simple 7 6 5 Pork Tenderloin method for a perfect grilled pork tenderloin that makes a fabulous healthy meal any night of the week.
Servings: 4 servings
Calories: 452kcal
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 on one side for seven minutes. Then rotate to the other side and continue to cook for six minutes. Then, turn off the heat, close the lid, and allow the pork a further 5 minutes. The internal temperature of the pork should be 145-150°F. If needed allow the pork to sit in the hot grill an additional 2-5 minutes to finish cooking. 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: 18065IU | Vitamin C: 82.7mg | Calcium: 194mg | Iron: 8.8mg