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Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables

r_36aeb5bb-49d7-466b-b389-78f1ff3964f9

Source: Sommer Collier/A Spicy Perspective

Grilled Pork Tenderloin with Chimichurri and Roasted Vegetables

r_36aeb5bb-49d7-466b-b389-78f1ff3964f9

Source: Sommer Collier/A Spicy Perspective

Ingredients

Yields: 4 (4 Servings)

2 Pork Tenderloins, (1 Pound Each) 1010g
1 bunch Fresh Parsley, (stems Removed)
1 cup Olive Oil 216g
3 tbsps Red Wine Vinegar 44.7g
2 tbsps Dried Oregano
1 tbsp Ground Cumin 6g
1 tsp Salt 6g
3 cloves Garlic, (minced) 9g
½ tsp Dried Crushed Red Pepper 0.9g
3 small Zucchini 354g
3 small Summer Squash 354g
1 lb Asparagus 453.6g

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: Spanish, Mediterranean, Western European
Meal/Course: Meal
Method: Grilling
Passive Cook Time: 30 min

Total Time: 30 min