Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
American
Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn
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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
- 18.4 oz pork tenderloin Smithfield brand, garlic & herb
- 2 lbs. zucchini diced into bite-sized pieces, fresh
- 3 sweet corn husks and silks removed, and kernels cut off cobs, ears, fresh
- 2 tablespoons butter
- 1/8 teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons basil leaves
- 1 garlic minced, small clove
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
(27%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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