Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn

Name: Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 18.4 oz Smithfield Garlic & Herb Pork Tenderloin; 2 lbs. fresh zucchini; 3 ears fresh corn; 2 tablespoons butter; 1/8 teaspoon pepper; ½ teaspoon salt; 2 tablespoons basil leaves; 1 small garlic clove

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 servings
Calories
319 kcal
Course
Main Course
Cuisine
American

Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn

Liam Alexander

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A low calorie and healthy dinner of grilled garlic and herb boneless pork tenderloin served with zucchini and corn, full of flavor and ready in only 30 minutes!

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Ingredients

Servings

18.4 oz Smithfield Garlic & Herb Pork Tenderloin
2 lbs. fresh zucchini diced into bite-sized pieces
3 ears fresh corn husks and silks removed, and kernels cut off cobs
2 tablespoons butter
1/8 teaspoon pepper
½ teaspoon salt
2 tablespoons basil leaves
1 small garlic clove minced

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Instructions

Heat charcoal or gas grill to medium. Grill tenderloin 18-30 minutes, or until it reaches an internal temperature of 150 degrees F when measured in the thickest part of the meat. Let stand 10 minutes before slicing.

While the pork is on the grill, prepare the vegetables:

In a large skillet, melt butter, salt, pepper, basil, and garlic over medium-high heat. Add the zucchini and corn, COVER, and cook until just tender (about 5 minutes). You will probably need to remove the lid during the final minute or two to allow most of the moisture to evaporate.

Notes

TO BAKE THE PORK TENDERLOIN IN THE OVEN: Preheat the oven to 425 degrees F. Place the pork tenderloin in a dish or on a baking sheet. Bake for 25-30 minutes, or until the pork reaches an internal temperature of 150 degrees F.
Cooking the tenderloin on a medium grill will take around 18-30 minutes but a great way to check it's cooked perfectly is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, it needs to be 150F to be cooked through.
Cook the vegetables as the meat cooks so everything is ready on time.
Take the pork out of the fridge at least 10 minutes before as cooking it straight from cold will cause it to tighten and toughen up.
Let the meat rest for 5-10 minutes after cooking to ensure it's extra juicy.
Leftovers are great, try slicing the pork and filling sandwiches or using in salads.

Nutrition Information

Show Details

Serving 1/4 of the pork and vegetables Calories 319kcal (16%) Carbohydrates 23g (8%) Protein 32g (64%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 99mg (33%) Sodium 427mg (18%) Potassium 1272mg (36%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 885IU (18%) Vitamin C 44.8mg (50%) Calcium 44mg (4%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 319 kcal

% Daily Value*

Serving	1/4 of the pork and vegetables
Calories	319kcal	16%
Carbohydrates	23g	8%
Protein	32g	64%
Fat	12g	18%
Saturated Fat	5g	25%
Cholesterol	99mg	33%
Sodium	427mg	18%
Potassium	1272mg	27%
Fiber	4g	16%
Sugar	9g	18%
Vitamin A	885IU	18%
Vitamin C	44.8mg	50%
Calcium	44mg	4%
Iron	2.4mg	13%