Grilled Pork Tenderloin With Chimichurri And Summer Veggies Food

PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
• Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
• Preheat an outdoor charcoal grill or oven broiler to high.
• Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

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.

ROAST PORK TENDERLOIN WITH CHARRED CHIMICHURRI

Steps:

• Preheat a grill or grill pan to medium-high heat. Preheat the oven to 450 degrees F.
• Brush the pork tenderloins with a little olive oil and sprinkle with salt and pepper. Grill until well-marked on all sides, about 8 minutes total.
• Meanwhile, lightly dress the scallions with 1 tablespoon of the olive oil and season with salt and pepper. Grill until charred and wilted, flipping as needed. Chop the scallions really well and add to a bowl with the remaining olive oil. Fold in the sherry vinegar, chives, parsley, shallots and garlic. Set aside.
• Transfer the pork to a baking sheet and brush with the mustard. Roast until the internal temperature reaches 140 degrees F for medium (to carry over to 145 degrees F), about 20 minutes. Allow the pork to rest for 10 minutes before slicing.
• Serve the chimichurri on the side or on top of the sliced pork

PORK TENDERLOIN WITH CHIMICHURRI

Steps:

• Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
• Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
• Preheat an outdoor charcoal grill or oven broiler to high.
• Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.