Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables

Name: Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pork tenderloins; 1 bunch fresh parsley; 1 cup olive oil; 3 tablespoons red wine vinegar; 2 tablespoons dried oregano; 1 tablespoon ground cumin; 1 teaspoon salt; 3 cloves garlic; 1/2 teaspoon dried crushed red pepper; 3 small zucchini; 3 small summer squash; 6 medium carrots; 1 pound asparagus

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5.0

6 reviews

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Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4 servings
Calories
452 kcal
Course
Main Course
Cuisine
Spanish

Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables

Gael Hudson

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 4ounces Calories 452kcal (23%) Carbohydrates 26g (9%) Protein 54g (108%) Fat 15g (23%) Saturated Fat 3g (15%) Cholesterol 147mg (49%) Sodium 796mg (33%) Potassium 2328mg (67%) Fiber 9g (36%) Sugar 13g (26%) Vitamin A 18065IU (361%) Vitamin C 82.7mg (92%) Calcium 194mg (19%) Iron 8.8mg (49%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 452 kcal

% Daily Value*

Serving	4ounces
Calories	452kcal	23%
Carbohydrates	26g	9%
Protein	54g	108%
Fat	15g	23%
Saturated Fat	3g	15%
Cholesterol	147mg	49%
Sodium	796mg	33%
Potassium	2328mg	50%
Fiber	9g	36%
Sugar	13g	26%
Vitamin A	18065IU	361%
Vitamin C	82.7mg	92%
Calcium	194mg	19%
Iron	8.8mg	49%