Grilled Pork Tenderloin with Chimichurri and Summer Veggies.
Even for those of us that love to tinker around our kitchens, there are days...dare I say it out loud? Days I just don't feel like it! Days I'm either so busy or so focused on something else, the idea of cooking dinner just hangs over me like a wet blanket.
Of course in grown-up land, the words 'don't feel like it' mean nothing. As we all know, responsible people do PLENTY of things every day that they don't feel like doing. I don't EVER feel like unloading the dish washer, or doing laundry, or scrubbing bathrooms. Yet they are done every week without fail. So this shifts cooking dinner into the proper light. I may not feel like cooking today, but most days it's a joyous experience!
On a day like today, there are options.
1. Leftovers...I seem to be the only person in the house that enjoys them.
2. Takeout. Hmmm, might be MORE work to load the kids in the car and drive somewhere to get it.
3. "Snack-tray" as the kids call it. Cheese, olives, sliced salami, crackers. The most appealing choice so far, but not very healthy.
4. Make something super quick and delicious, that doesn't seem like work.
I'll go with option 4. Here is a meal I make on just such an occasion, that fills the roll of healthy home-cooked dinner. It starts and ends with chimichurri, a bright, bold, aromatic, Argentinian sauce. Chimichurri is essentially a thick vinaigrette that can be used as a marinade or sauce for just about everything. SERIOUSLY. I have used chimichurri with beef, chicken, seafood, potatoes, salad, bruschetta and numerous other items. It always tastes as if it was made solely for that one dish!
I begin this quicky dinner by pureeing the ingredients for chimichurri in the food processor for approximately NO TIME WHATSOEVER. Then I simply rubbed it over my protein and sliced veggies. I put them in the fridge until everyone is good and hungry. Later I grill both the pork and veggies up and, Voila! Dinner (a dinner you could even serve to guests) is served! A dinner that far surpasses leftovers OR takeout!
Grilled Pork Tenderloin with Chimichurri and Summer Veggies
2-1 lb. pork tenderloins
1 bunch fresh parsley, stems removed
1 cup olive oil
3 Tb. red wine vinegar
2 Tb. dried oregano
1 Tb. cumin
1 tsp. salt
3 garlic cloves, minced
½ tsp. dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb. asparagus
(ANY combination of long veggies would work for this!)
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.