Grilled Pork Tenderloin and Summer Squash with Chimichurri

Name: Grilled Pork Tenderloin and Summer Squash with Chimichurri
Yield: Serves 4
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

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Appears in Cook's Country April/May 2018

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

SERVES4

TIME30 minutes

Grilled Pork Tenderloin and Summer Squash with Chimichurri

WHY THIS RECIPE WORKS

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

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