Grilled Pork Tenderloin and Summer Squash with Chimichurri

Makes: 4 servings

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

1. Combine 1/4 cup oil, the parsley, cilantro, vinegar, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl; set aside. Sprinkle pork with sugar and season with salt and pepper. Brush squash with remaining 2 tablespoons oil and season with salt and pepper.

2. Place pork on the grill over a hot fire. Grill until pork is lightly browned and registers 140 degrees, about 2 minutes per side. Transfer pork to a carving board, tent with foil and let rest while grilling squash.

3. Grill squash until charred and tender, 3 to 5 minutes per side; transfer to platter. Slice pork on the bias, 1/2-inch thick, and transfer to a platter with the squash. Top with chimichurri and serve.