Grilled Pork Tenderloin With Chimichurri And Summer Veggies Recipes

GRILLED PORK TENDERLOIN WITH CHIMICHURRI AND SUMMER VEGGIES

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.

GRILLED PORK TENDERLOINS WITH VEGETABLE MEDLEY

Steps:

• Mix 1/2 cup dressing and the garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 2 hours but no longer than 12 hours.
• Heat coals or gas grill for direct heat. Mix remaining ingredients except cheese in square aluminum pan, 9x9x2 inches.
• Remove pork from marinade; reserve marinade. Cover and grill pork and pan of vegetables 4 to 5 inches from medium heat 15 to 20 minutes, brushing pork occasionally with marinade and turning once, until pork is slightly pink in center and vegetables are crisp-tender. Stir vegetables 2 or 3 times during grilling. Discard any remaining marinade.
• Cut pork into slices. Sprinkle cheese over vegetables.