Grilled Pork Tenderloin and Vegetables with Polenta

Servings:
Grilled Pork Tenderloin and Vegetables with Polenta 4.33/5 (6 votes)

This simple marinade is fantastic with just about anything. Use it on chicken, pork, steak, and even dense fish such as tuna and mahi. And if you really want to maximize the flavor, marinate overnight. Then pair your meat and vegetables with a simple creamy polenta. Simply delicious and oh so easy!

Grilled Pork Tenderloin and Vegetables

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES PASSIVE TIME : MINUTES

INGREDIENTS

  • 1 pound pork tenderloin
  • 1/4 cup olive oil
  • 2 tablespoons whole grain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried thyme
  • 1 portobello mushrooms, trimmed and sliced
  • 1 red bell pepper, seeded and sliced
  • 1 yellow squash, sliced
  • 1 zucchini, sliced

DIRECTIONS

  1. Combine marinade ingredients in a small bowl. Place half in a resealable bag with the pork and half in a resealable bag with the vegetables.
  2. Shake to combine and let marinate at room temperature for 30 minutes or in the refrigerator for any longer.
  3. Place the veggies in a grill basket of wrap in heavy foil.
  4. Grill the tenderloin and the veggies at the same time over medium high heat.
  5. Rotate the tenderloin every 5 minutes until all sides have cooked and internal temperature is 140-150 degrees - about 20-25 minutes.
  6. Flip or toss the veggies occasionally so they cook evenly.
  7. Remove from grill and let the tenderloin rest at least 10 minutes before slicing.

Nutritional Information

Serving Size 136g Calories 232 Fat 11 Sat Fat 2 Sodium 140 Carbs 1 Sugars 1 Fiber 0 Protein 30.

Creamy Polenta

SERVINGS : 6 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1 cup polenta, dry corn grits
  • 2 tablespoons butter
  • 1/2 cup cheddar cheese, grated, optional

DIRECTIONS

  1. Bring water and salt to a boil. Add polenta and stir to combine.
  2. Reduce to a simmer and let cook, stirring often, until thick – about 25-30 minutes.
  3. Remove from heat and stir in butter and cheese until melted and smooth.

Nutritional Information

(calculated without cheese): Serving Size 162g Calories 163 Fat 4 Carbs 30 Fiber 1.8 Protein 3.2.

NOTES

KID NOTE: The kids loved the polenta and the pork. They weren’t very fond of the grilled vegetables, so I offered carrot sticks.

VEGETARIAN TIP: Skip the pork and double the veggies.

GLUTEN MODIFICATIONS: Use gluten free Worcestershire sauce.

1 Comment

  1. jboone says:

    Will make the pork and vegetables again, but find an alternative starch (we are not big on polenta). We do not have a grill, so we sliced the pork tenderloin into 1/2 inch medallions prior to marinating and cooked the medallions on the stovetop. We sautéed the vegetables in a separate pan. Both turned out great. We really enjoyed the marinade.

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