Grilled Pork Tenderloin and Summer Squash with Chimichurri
By Matthew FairmanPublished on February 20, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
6 tablespoons extra-virgin olive oil ¼ cup minced fresh parsley ¼ cup minced fresh cilantro 3 tablespoons red wine vinegar 1 garlic clove, minced½ teaspoon dried oregano Salt and pepper 2 (1-pound) pork tenderloins, trimmed and pounded ½ inch thick1 tablespoon packed brown sugar 4 yellow summer squash, cut lengthwise into ½-inch-thick planks
Before You Begin
You can use fresh mint in place of the cilantro in the chimichurri sauce.
Instructions
- Combine ¼ cup oil, parsley, cilantro, vinegar, garlic, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Sprinkle pork with sugar and season with salt and pepper. Brush squash with remaining 2 tablespoons oil and season with salt and pepper.
- Place pork on grill over hot fire. Grill until pork is lightly browned and registers 140 degrees, about 2 minutes per side. Transfer pork to carving board, tent with foil, and let rest while grilling squash.
- Grill squash until charred and tender, 3 to 5 minutes per side; transfer to platter. Slice pork on bias ½ inch thick and transfer to platter with squash. Top with chimichurri and serve.
Time
30 minutesYield
Serves 4Ingredients
6 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
¼ cup minced fresh cilantro
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano
Salt and pepper
2 (1-pound) pork tenderloins, trimmed and pounded ½ inch thick
1 tablespoon packed brown sugar
4 yellow summer squash, cut lengthwise into ½-inch-thick planks
Ingredients
6 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
¼ cup minced fresh cilantro
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano
Salt and pepper
2 (1-pound) pork tenderloins, trimmed and pounded ½ inch thick
1 tablespoon packed brown sugar
4 yellow summer squash, cut lengthwise into ½-inch-thick planks
Ingredients
6 tablespoons extra-virgin olive oil
¼ cup minced fresh parsley
¼ cup minced fresh cilantro
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano
Salt and pepper
2 (1-pound) pork tenderloins, trimmed and pounded ½ inch thick
1 tablespoon packed brown sugar
4 yellow summer squash, cut lengthwise into ½-inch-thick planks
Why This Recipe Works
We pound pork tenderloins into thin, uniform steaks for exceptionally fast cooking.
Before You Begin
You can use fresh mint in place of the cilantro in the chimichurri sauce.
Instructions
- Combine ¼ cup oil, parsley, cilantro, vinegar, garlic, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl; set aside. Sprinkle pork with sugar and season with salt and pepper. Brush squash with remaining 2 tablespoons oil and season with salt and pepper.
- Place pork on grill over hot fire. Grill until pork is lightly browned and registers 140 degrees, about 2 minutes per side. Transfer pork to carving board, tent with foil, and let rest while grilling squash.
- Grill squash until charred and tender, 3 to 5 minutes per side; transfer to platter. Slice pork on bias ½ inch thick and transfer to platter with squash. Top with chimichurri and serve.
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