Chimichurri Pork Tenderloin

with zucchini and summer squash

$9.95 per serving

Prep & Cook Time: 60+ min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

In Your Box (serves 2)

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

  • Calories
    563
  • Carbohydrates
    0g

Recipe Steps

Before You Cook

  • Step 1 - prepare the ingredients
    1

    prepare the ingredients

    mince the garlic. juice lime. mince the cilantro. mince jalapeno. red onion into ¼" dice. trim zucchini and squash, the quarter lengthwise. cut into ½" pieces.

  • Step 2 - make the chimichurri
    2

    make the chimichurri

    combine jalapeno, cilantro, garlic, 2 tsp. lime juice, 1 Tbsp. olive oil, 1 Tbsp. water, and a pinch of salt and pepper.

  • Step 3 - sear the tenderloin
    3

    sear the tenderloin

    heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. sear tenderloin on 2 sides 2-3 minutes until browned. place on prepared baking sheet, and season completely with seasoning blend.

  • Step 4 - cook the tenderloin
    4

    cook the tenderloin

    place tenderloin in oven and roast 12-15 minutes until temp. while tenderloin roasts, cook the vegetables.

  • Step 5 - cook the vegetables
    5

    cook the vegetables

    same pan over medium-high heat with 2 tsp. olive oil. vegetables in hot pan 5-7 minutes, stirring occasionally until tender and lightly charred. remove from burner and stir in cheese. season with ¼ tsp. salt and a pinch of pepper.