Ingredients
2-1 lb. pork tenderloins1 bunch fresh parsley, stems removed
1 cup olive oil
3 Tb. red wine vinegar
2 Tb. dried oregano
1 Tb. cumin
1 tsp. salt
3 garlic cloves, minced
½ tsp. dried crushed red pepper
3 small zucchini
3 small summer squash
6 medium carrots
1 lb. asparagus
(ANY combination of long veggies would work for this!)
Description
Petit Chef
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