Ingredients:
2-1 lb. pork tenderloins
1 bunch fresh parsley, stems removed
1 cup olive oil
3 Tb. red wine vinegar
2 Tb. dried oregano
1 Tb. cumin
1 tsp. salt
3 garlic cloves, minced
½ tsp. dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb. asparagus
(ANY combination of long veggies would work for this!)
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Preparation:
Chimichurri: Place the parsley and the following 7 items in a food processor. Puree 30 seconds, then scrape the sides down and puree again.
Cut the squash and carrots in half, by length. (Cut fat carrots in quarters.) Place all veggies in a baking dish and add 1/3 cup chimichurri. Sprinkle with salt.
Rub ¼ cup of 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 ½ inch pieces. After the pork comes off the grill, place the veggies on. Grill 3-5 minutes per side. Salt and pepper if needed. Serve the pork with the remaining chimichurri drizzled over the top. Serves 4.
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