Marinate Ahead and Grill
Grilled Pork Tenderloin with Plums
Grilled Lemon-Pepper Squash and Red Peppers
Ingredients
- ¼ cup balsamic vinegar
- 2 Tbsp raw honey
- 3 Tbsp avocado oil, divided
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp chopped fresh rosemary, divided
- ½ tsp dried thyme (or use 1½ tsp fresh thyme)
- 2 lb pork tenderloin, trimmed
- 8 plums, pitted and halved
- 1 tsp salt
- ½ tsp pepper
Instructions
- Whisk together vinegar, honey, 2 Tbsp oil, mustard, 2½ tsp rosemary, and thyme in a large zip-top plastic bag. Add pork; seal bag. Chill 2 hours or overnight.
- Preheat grill to medium-high heat. Coat plums with 1 Tbsp oil. Remove pork from marinade; discard marinade. Sprinkle pork and plums with salt and pepper.
- Grill pork on a lightly greased grill rack, covered, 12 to 15 minutes or until a meat thermometer inserted into thickest portion reads 145°F, turning often. Grill plums 2 minutes per side or until well marked and tender.
- Let pork stand 3 minutes before slicing. Sprinkle plums with ½ tsp rosemary.
Side Dish Ingredients
- 2 large yellow squash, cut lengthwise into ½-inch-thick planks
- 2 large red bell peppers, halved
- 2 Tbsp avocado oil
- ½ tsp salt
- ¼ tsp pepper
- 2 tsp lemon zest
Side Dish Instructions
- Preheat grill to medium-high heat. Toss together squash, peppers, oil, salt, and pepper. Arrange vegetables in a single layer on a grill rack.
- Grill, covered, 2 minutes per side or until well marked and crisp-tender. Remove from grill; sprinkle with lemon zest.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Fat (g) | 0 | 0 | 0 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 0 | 0 | 0 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 0 | 0 | 0 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Paleo Meal Plan
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