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5.0 from 3 votes

Grilled Garlic and Herb Boneless Pork Tenderloin with Zucchini and Corn

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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:
  1. 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

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

% 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.