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Grilled Pork Tenderloin & Veggies

 Grilled Pork Tenderloin & Veggies
There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. — Marie Parker, Milwaukee, Wisconsin
4 ServingsPrep: 15 min. + marinating Grill: 30 min.

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

  • 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.
  • 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.
  • Toss carrots and zucchini with remaining reserved marinade. Grill,

2 of 2

Grilled Pork Tenderloin & Veggies (continued)

Directions (continued)

  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.