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Close up shot of Garlic and Herb Boneless Pork Tenderloin over a bed of corn and zucchini
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5 from 1 vote

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!
Course Main Course
Cuisine American
Keyword Boneless Pork Tenderloin, Grilled Pork Tenderloin
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 319kcal
Author The Seasoned Mom


  • 18.4 oz Smithfield Garlic & Herb Pork Tenderloin
  • 2 lbs. fresh zucchini diced into bite-sized pieces
  • 3 ears fresh corn husks and silks removed, and kernels cut off cobs
  • 2 tablespoons butter
  • teaspoon pepper
  • ½ teaspoon salt
  • 2 tablespoons basil leaves
  • 1 small garlic clove minced


  • 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.


  • 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.


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