Pork Tenderloin and Zucchini with Chimichurri
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
20
minutesI love this recipe and love the flavors. This is a wonderful meal to dine alfresco and it is easy to prepare and takes no time at all. It is perfect for busy week days or a dinner party. I have even made this recipe without the pork and just used the chimichurri on grilled vegetables and slow roasted tomatoes.
Ingredients
6 Tablespoons extra virgin olive oil
1/4 cup minced fresh parsley
1/4 cup fresh minced cilantro or mint
3 Tablespoons red wine vinegar
1-2 garlic cloves, pressed
1/2 teaspoon dried oregano
Salt and fresh ground pepper
2 (1lb) pork tenderloins
1 Tablespoon brown sugar
4 zucchini, quartered lenghwise
Directions
- In a jar with a high fitting lid, combine 1/4 cup oil, parsley, cilantro, oregano, 1/4 teaspoon salt, and 1/4 teaspoon fresh ground pepper. Place lid on and give a good shake. Set aside.
- Place the pork in a ziplock bag and drizzle with 1 Tablespoon oil and the brown sugar. Make sure to massage into the meat so evenly coated.
- Place the zucchini on a plater and drizzle with oil.
- Heat grill. Place pork on hot grill. Grill until pork registers 140 degrees, about 2 min per side. Transfer to cutting board and tent with foil.
- Place the zucchini on the grill and lightly char till tender about 3-5 minutes per side. Slice the pork on a bias about 1/2 inch thick pieces and serve with the zucchini. Spoon the sauce over meat and squash. Serve hot. This does make delicious leftovers.
