Print Options

 
 
 
 Print
Grilled Pork Tenderloin & Veggies Recipe

Grilled Pork Tenderloin & Veggies Recipe

There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. — Marie Parker, Milwaukee, Wisconsin
TOTAL TIME: Prep: 15 min. + marinating Grill: 30 min. YIELD:4 servings

Ingredients

  • 3/4 cup orange juice
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon grated lime peel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 8 small carrots, halved lengthwise
  • 2 medium zucchini, sliced lengthwise

Directions

  • 1. In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add tenderloins; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  • 2. Drain pork, discarding marinade in bag. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing.
  • 3. Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables. Yield: 4 servings.

Nutritional Facts

1 serving equals 446 calories, 21 g fat (4 g saturated fat), 126 mg cholesterol, 465 mg sodium, 17 g carbohydrate, 4 g fiber, 47 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.