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1-2-3 Eat! Grilled Pork Tenderloin, Roasted Brussels Sprouts & Radishes, Roasted Sweet Potato Medallions

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

1-2-3 Eat! Grilled Pork Tenderloin: While your veggies are roasting to perfection in the oven, your pork is cooking up nice and juicy on the grill!

1-2-3 Eat! Grilled Pork Tenderloin

1-2-3 Eat! Grilled Pork Tenderloin, Roasted Brussels Sprouts & Radishes, Roasted Sweet Potato Medallions

Author: Heidi Boortz
Servings : 4

Ingredients

Grilled Pork Tenderloin

  • 1 1/2 lb pork tenderloin
  • 1 tsp salt
  • 1 tsp pepper

Roasted Brussels Sprouts and Radishes

  • 1 lb brussels sprouts halved
  • 1 lb radishes halved
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp salt
  • 1 tsp pepper

Roasted Sweet Potato Medallions

  • 3 sweet potato medium, washed and thinly sliced
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp salt

Instructions

Grilled Pork Tenderloin

  • Preheat grill to medium heat. Sprinkle pork with salt and pepper. Grill on medium heat 20 minutes or until cooked through. Let rest 5 minutes before cutting.

Roasted Brussels Sprouts and Radishes

  • Preheat oven to 400. Toss vegetables in oil until well coated. Arrange in a single layer on a baking sheet. Bake at 400 for 20-30 minutes or until beginning to brown.

Roasted Sweet Potato Medallions

  • Preheat oven to 400. Toss potato slices in oil. Arrange in a single layer on a baking sheet. Sprinkle with salt. Bake at 400 for 20 minutes, turning over after 10 minutes.
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