Juicy grilled pork tenderloin, colorful vegetables and fresh hand-chopped chimichurri. Big flavor from the grill without making dinner complicated.
Finely chop the cilantro, parsley and oregano by hand. Stir together with the lemon zest and juice, garlic, olive oil, red wine vinegar, red pepper flakes and kosher salt. Keep it loose and spoonable.
Before the chimichurri touches raw pork, set some aside in a clean covered bowl for serving. Keep it refrigerated until dinner. The portion used for marinating must never be served as a finishing sauce.
Cut the pork tenderloin into 1½-inch cubes. Toss with the marinating portion of chimichurri, cover and refrigerate for at least 4 hours or overnight (up to about 12 hours). Discard the used marinade afterward.
Cut the bell pepper, red onion and yellow squash into sturdy pieces. Leave smaller mushrooms whole and halve large ones. Toss the vegetables lightly with olive oil and black pepper.
Thread the pork and vegetables onto skewers, leaving a little room between pieces so the heat can circulate. If using wooden skewers, soak them in water first.
Preheat the grill to medium-high, about 400–425°F. Clean and lightly oil the grates so the kebabs release easily.
Grill the skewers for roughly 10–15 minutes, turning periodically for even browning. Check the thickest pork cube with a thermometer: it should reach 145°F. Let the pork rest 3 minutes before serving. Allow about 20 minutes for grilling and resting; preheat the grill while assembling the skewers.
Slide the kebabs onto plates or serve them on the skewers. Spoon the reserved clean chimichurri over the hot pork and vegetables. That's the move that brings everything together.
Get the garlic butter mashed potatoes, lemon roasted asparagus, Pink Grapefruit Vodka Spritz, prep, timeline, Bonus Points and the rest of the night mapped out for you.
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