SAVORY GRILLED PORK TENDERLOINS WITH HERBED VEGETABLES
A hearty meal for eight in under an hour? This almost-effortless recipe saves the day!
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. In small bowl, mix onion powder, 2 teaspoons thyme, the garlic salt and pepper. Sprinkle thyme mixture on all sides of tenderloins. Immediately place on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning 3 times, until meat thermometer inserted in center reads 160°F.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Cook remaining ingredients in oil 4 to 7 minutes, stirring frequently, until vegetables are tender.
- To serve, cut tenderloins into slices. Spoon vegetable mixture over slices.
Nutrition Facts : Calories 210, Carbohydrate 8 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g
GRILLED PORK TENDERLOINS WITH VEGETABLE MEDLEY
Italian salad dressing is the simple marinade for pork tenderloin that's grilled alongside five kinds of veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Mix 1/2 cup dressing and the garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 2 hours but no longer than 12 hours.
- Heat coals or gas grill for direct heat. Mix remaining ingredients except cheese in square aluminum pan, 9x9x2 inches.
- Remove pork from marinade; reserve marinade. Cover and grill pork and pan of vegetables 4 to 5 inches from medium heat 15 to 20 minutes, brushing pork occasionally with marinade and turning once, until pork is slightly pink in center and vegetables are crisp-tender. Stir vegetables 2 or 3 times during grilling. Discard any remaining marinade.
- Cut pork into slices. Sprinkle cheese over vegetables.
Nutrition Facts : Calories 345, Carbohydrate 13 g, Cholesterol 100 mg, Fiber 3 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
GARLIC HERB GRILLED PORK TENDERLOIN
Grilled pork tenderloin with garlic, thyme and rosemary.
Provided by Party Chef
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg
GRILLED PORK TENDERLOINS
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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