Marinate Ahead
Grilled Marinated Pork Tenderloin
Zucchini Orzo
Ingredients
- ⅔ cup plus 2 Tbsp balsamic vinaigrette, divided
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped fresh oregano
- 2 pork tenderloins (1½ lb)
- 1 pint grape tomatoes
Instructions
- Combine ½ cup vinaigrette, mustard, oregano, and pork in a gallon-size zip-top plastic bag; seal and chill 30 minutes to 2 hours.
- Preheat grill to medium-high heat. Remove pork from marinade, reserving marinade. Boil marinade in a saucepan over medium-high heat 3 minutes.
- Place tomatoes on a large sheet of heavy-duty foil; toss with 2 Tbsp vinaigrette. Wrap foil around tomatoes, sealing completely.
- Grill pork and tomatoes, covered, 12 to 15 minutes, turning pork occasionally and brushing with cooked marinade. Remove tomatoes. Grill pork 10 minutes or until a meat thermometer inserted in center reads 145°F.
- Let pork stand 3 minutes before slicing. Serve pork with tomatoes.
Side Dish Ingredients
- 1 (16-oz) pkg orzo
- 1 large zucchini, chopped
- 2 Tbsp olive oil
- ¾ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook orzo according to package directions; drain. Meanwhile sauté zucchini in hot oil in a a large skillet over medium heat 5 minutes or until tender.
- Combine orzo and zucchini; season with salt and pepper to taste. Serve sprinkled with cheese.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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