Grilled Pork Tenderloin and Summer Squash with Chimichurri

Name: Grilled Pork Tenderloin and Summer Squash with Chimichurri
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 and 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

Main Courses
Pork
Weeknight
Grilling & Barbecue

By Matthew Fairman ･ Appears in Cook's Country April/May 2018

We pound pork tenderloins into thin, uniform steaks for exceptionally fast cooking.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 30 minutes

Grilled Pork Tenderloin and Summer Squash with Chimichurri

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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