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!
Servings 4 servings
Calories 319kcal
Ingredients
Instructions
- 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:
- 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
Serving: 1/4 of the pork and vegetables | Calories: 319kcal | Carbohydrates: 23g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 99mg | Sodium: 427mg | Potassium: 1272mg | Fiber: 4g | Sugar: 9g | Vitamin A: 885IU | Vitamin C: 44.8mg | Calcium: 44mg | Iron: 2.4mg