Grilled Pork Tenderloin & Veggies

Grilled Pork Tenderloin & Veggies There’s flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. —Marie Parker, Milwaukee, Wisconsin

Ingredients

  • 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
  • Method

  • 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.
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