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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
  • Total Time
    Prep: 15 min. + marinating Grill: 30 min.
  • Makes
    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 zest
  • 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 bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
  • Drain pork, discarding its marinade. 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.
Nutrition Facts
1 serving: 446 calories, 21 g fat (4 g saturated fat), 126 mg cholesterol, 465 mg sodium, 17 g carbohydrate (9 g sugars, 4 g fiber), 47g protein.

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Reviews

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Average Rating:
  • Jogeng09
    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.

  • kdido
    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!