Grilled Pork Tenderloin & Veggies Recipe

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Grilled Pork Tenderloin & Veggies Recipe
Grilled Pork Tenderloin & Veggies Recipe photo by Taste of Home
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Grilled Pork Tenderloin & Veggies Recipe

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Publisher Photo
There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. —Marie Parker, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables. Yield: 4 servings.
Originally published as Grilled Pork Tenderloin & Veggies in Taste of Home April/May 2014

Nutritional Facts

1 serving: 446 calories, 21g fat (4g saturated fat), 126mg cholesterol, 465mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 47g protein.

  • 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
  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.
Originally published as Grilled Pork Tenderloin & Veggies in Taste of Home April/May 2014

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Reviews forGrilled Pork Tenderloin & Veggies

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MY REVIEW
Jogeng09 User ID: 7370803 252377
Reviewed Aug. 8, 2016

"Very very tasty. I marinated the pork for 24 hours and grilled it for almost 30 minutes, and it was moist and perfect. My carrots were really skinny, so I didn't halve them, and I cut the zucchini into quarters lengthwise. The veggies were nicely done in 10 minutes, turning once at the halfway mark. I like being able to do the whole meal on the grill, so this is a keeper."

MY REVIEW
kdido User ID: 5939114 140923
Reviewed Jul. 19, 2014

"This recipe was delicious! We love making pork on the grill and have tried many recipes. This recipe gives you a tender, moist tenderloin. We tried the veggies but I didn't watch them closely enough so I burnt them. Make sure you watch them closely!"

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