Grilled Pork Tenderloin and Summer Squash with Chimichurri
Grilled Pork Tenderloin and Summer Squash with Chimichurri offers a blend of juicy pork and fresh squash topped with a vibrant, herby sauce.
Keywords
- Main Courses
- Pork
- Grilling & Barbecue
- Weeknight
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Cooking tools:
- Grill
- Instant-read thermometer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Cutting board
- Chef's knife
- Aluminum foil
- Serving platter
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh cilantro
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- Salt
- 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
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