Roasted Pork Loin & Veggies with Chimichurri

I have the unfortunate task of re-sizing every image on this site since I recently switched from to

Believe me. There are a million other things I would rather do…like cook, blog, run outside in this wild tropical storm Debby wind, finish 50 Shades Darker with a glass of wine, or even work!

BUT I LOVE YOU GUYS THIS MUCH. And my site is super slow right now, it is not ok at all. So for now you will have to accept this belated FMP post as my apology for being absent.

This chimichurri is amazeballs. It was raining out so we couldn’t use the grill, so in these pictures I broiled the veggies and pork. Just take this chimichurri recipe and put it on anything and everything after you grill it.

Roasted Pork & Veggies with Chimichurri

Adapted from The Food Matters Cookbook by Mark Bittman, Full recipe available here

Serves 3-4

  •  1 eggplant, cut into thick slices
  • 2 cups fresh parsley (mostly leaves, but thin stems are okay)
  • Salt and black pepper
  • 3 garlic cloves
  • 1/2 cup olive oil, plus more for grilling
  • 2 tbsp sherry vinegar or lemon juice
  • 1 tsp. red chile flakes
  • 2 portobello mushrooms
  • 2 summer squash, cut lengthwise into thick slices
  • 4 ripe tomatoes, cored but left whole
  • 12 ounces boneless, skinless chicken breast or pork tenderloin, cut in half crosswise and pounded to about 1/2 inch thick
  • 1 bunch scallions

Prepare a grill or turn on the broiler; the heat should be medium-high and the rack about 4 inches from the fire. If time allows, sprinkle the eggplant liberally with salt, let rest in a colander for at least 20 minutes or up to an hour, rinse, and pat dry.


Combine the parsley with a sprinkle of salt and pepper, the garlic, and about 1/4 cup of the oil in a food processor or blender. Process, stopping to scrape down the sides of the container once or twice. With the machine running, add the remaining 1/4 cup oil gradually, then add the vinegar and chile flakes. Add a little bit of water if you want a thinner mixture. Taste and adjust the seasoning.

Brush the eggplant, portobellos, and squash with oil and sprinkle with salt and pepper. Working in batches, grill or broil the pieces, turning occasionally, until browned and tender, 15 to 20 minutes. When the mushrooms are done, slice them. As all the vegetables finish, transfer them to a large serving platter.

Brush the tomatoes and chicken with oil and sprinkle with salt and pepper. Again, working in batches, grill or broil the pieces, turning once, until the tomatoes are charred and collapsed and the chicken or pork is white or very slightly pink on the inside, 5 to 10 minutes total. Transfer to the serving platter and cut the meat up a bit if you like. Finally, cook the scallions (no need to brush them with oil), turning once or twice, until they are lightly charred, just a minute or 2. Drizzle some of the chimichurri over the meat and vegetables and pass the rest at the table.


Check out the other FMP members’ renditions of this recipe here.

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::: keelymarie :::

5 Replies to “Roasted Pork Loin & Veggies with Chimichurri”

    1. Hey Alyssa, Lightroom. I can resize them really easy in there. It’s going through each post deleting the old post and uploading the new one that is taking foreva! I can’t resize the current ones (so BlueHost, WordPress, and Thesis have told me) bc they were all huge images (think 5000 x 3000 pixels) coming from

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