Chimichurri Pork Tenderloin

with zucchini and yellow squash

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Chimichurri might seem like a Mary Poppins word to you, but in Argentina it translates to ketchup. Not literally; this isn't a sweet tomato condiment that gets annoyingly stuck in the bottle. We mean Argentinians put chimichurri on everything, up to and including their tea and biscuits… probably. And why not? We find the slightly spicy, totally earthy sauce perfect on rice bowls, chicken, and now this succulent pork tenderloin. A few bites of this magic green (and it goes great with the squash side, too) and you'll be declaring yourself Argentinian. (Don't cry for you.)

In Your Box (serves 2)

  • 1 Lime
  • Info
    2 oz. Crumbled Cotija Cheese
  • 1 Tbsp. Chile and Cumin Rub
  • 1 Red Onion
  • 1 Yellow Squash
  • 1 Zucchini
  • 2 Garlic Cloves
  • ½ oz. Cilantro
  • 1 Jalapeño Pepper
  • 1 Pork Tenderloin
  • Nutrition (per serving)

  • Calories
    583
  • Carbohydrates
    21g
  • Fat
    34g
  • Protein
    51g
  • Sodium
    1462mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Mince garlic. Halve lime and juice. Mince cilantro, leaves and stems. Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño. Halve and peel onion. Cut halves into ¼" dice. Trim zucchini and squash ends, quarter, and cut into ½" pieces. Pat pork tenderloin dry.

  • Step 2 - Make the Chimichurri
    2

    Make the Chimichurri

    Combine jalapeño (to taste), cilantro, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside.

  • Step 3 - Sear the Pork Tenderloin
    3

    Sear the Pork Tenderloin

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 2-3 minutes per side. Transfer pork tenderloin to prepared baking sheet and cover all over with seasoning rub and a pinch of salt. Reserve pan; no need to wipe clean.

  • Step 4 - Roast the Pork Tenderloin
    4

    Roast the Pork Tenderloin

    Roast pork tenderloin in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Rest cooked pork 5 minutes, then slice into ¾" slices. While pork tenderloin roasts, cook vegetables.

  • Step 5 - Cook Vegetables and Finish Dish
    5

    Cook Vegetables and Finish Dish

    Return pan used to sear pork to medium-high heat and add 2 tsp. olive oil. Add onion, zucchini, and squash to hot pan. Stir occasionally until tender and lightly charred, 5-7 minutes. Remove from burner. Stir in cheese, ¼ tsp. salt, and a pinch of pepper. Plate dish as pictured on front of card, placing chimichurri on pork. Bon appétit!