There’s flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. —Marie Parker, Milwaukee, Wisconsin
3/4 cup orange juice
1/2 cup olive oil
1/4 cup lime juice
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon grated lime zest
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
8 small carrots, halved lengthwise
2 medium zucchini, sliced lengthwise
In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain pork, discarding its marinade. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing.
Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables.