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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
- 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!)
Directions:View on A Spicy Perspective
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