Grilled Pork Tenderloin With Chimichurri And Summer Veggies Recipes

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GRILLED PORK TENDERLOIN & VEGGIES



Grilled Pork Tenderloin & Veggies image

There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

3/4 cup orange juice
1/2 cup olive oil
1/4 cup lime juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
8 small carrots, halved lengthwise
2 medium zucchini, sliced lengthwise

Steps:

  • In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding its marinade. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing., Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables.

Nutrition Facts : Calories 446 calories, Fat 21 g fat (4 g saturated fat), Cholesterol 126 mg cholesterol, Sodium 465 mg sodium, Carbohydrate 17 g carbohydrate (9 g sugars, Fiber 4 g fiber), Protein 47g protein.

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES



Grilled Pork Tenderloin With Chimichurri and Summer Veggies image

Chimichurri is a thick Argentinian vinaigrette that can be used as a marinade or sauce for just about everything. It is especially good over grilled pork and vegetables!

Provided by spicyperspective

Categories     < 60 Mins

Time 53m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs pork tenderloin
1 bunch fresh parsley, stems removed
1 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon cumin
1 teaspoon salt
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb asparagus

Steps:

  • 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.

Nutrition Facts : Calories 899.3, Fat 67.8, SaturatedFat 12, Cholesterol 149.7, Sodium 800.4, Carbohydrate 23.3, Fiber 8.5, Sugar 9.5, Protein 53.6

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