This is a classic example of a “1-2-3 Eat” Meal. Protein, veggie, starch.  Grilled Pork Tenderloin is a wonderful protein and is complemented by tasty balsamic veggies and corn on the cob. Get out the grill!
Servings : 4
Ingredients
Pork Tenderloin
- 2 lb pork tenderloin
Grilled Balsamic Vegetables
- 1 red bell pepper cut into bite sized pieces
- 1 orange bell pepper cut into bite sized pieces
- 1 zucchini cut into bite sized pieces
- 1 yellow squash cut into bite sized pieces
- 1 red onion cut into wedges
- 1 pint button mushrooms
Marinade
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic Vinegar
- 1 Tbsp bottled minced garlic
- 1 tsp kosher salt
- 1 tsp pepper
- 1 Tbsp honey
Corn on the cob
- 4 ears corn on the cob
- extra virgin olive oil
- salt to taste
- pepper to taste
Instructions
- Grill 1.5-2 lb pork tenderloin over med heat 20 minutes or until no longer pink.
- Add vegetables to large zip-top plastic bag.
- Combine marinade ingredients and pour over vegetables. Seal bag. Marinate in refrigerator 1 hour.
- Preheat grill to med. Spray grill basket with cooking spray. Add vegetables to basket on grill. Cook 20-30 min, stirring frequently with salt and pepper. Alternatively, you can bake at 400 for 20 mins or until tender-crisp and beginning to brown.
- Shuck corn. Â Brush lightly with olive oil and add salt and pepper. Â Grill over medium heat with the other vegetables until corn begins to brown slightly. Â You can also boil the corn in a large pot if you prefer.
Tried this recipe?Let us know how it was!
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