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Looking for something different to cook for a holiday weekend get-together? Grilled pork tenderloin is a wonderful choice. We pound the pork tenderloins into thin, uniform steaks for exceptionally fast cooking, so you’ll have plenty of time to prepare the meal and mingle with your guests.

Grilled Pork Tenderloin and Summer Squash with Chimichurri

Serves 4

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.

(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated and Cook’s Country — offers reliable recipes for cooks of all skill levels. See more online at www.americastestkitchen.com/TCA.)

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