Grilled Pork with Orange-Thyme Glazed Vegetables

Dinner ready in just 30 minutes! Enjoy this delicious grilled pork served with orange and thyme glazed vegetables – a wonderful meal.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4

Ingredients

6
small new red potatoes, cut into 1/2-inch slices (3/4 lb.)
3
medium carrots, cut into 1/2-inch slices
3
tablespoons frozen orange juice concentrate
1
tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1
teaspoon salt
1
(3/4-lb.) pork tenderloin
2
teaspoons frozen orange juice concentrate
1/2
teaspoon coarse ground black pepper
  • 1 Heat grill. On 24x18-inch sheet of heavy-duty foil, combine potatoes and carrots; drizzle with 3 tablespoons orange juice concentrate. Sprinkle with thyme and salt. Wrap packet securely using double-fold seals, allowing room for heat expansion.
  • 2 Meanwhile, cut pork tenderloin lengthwise, cutting almost to but not through bottom. Open tenderloin; press to flatten slightly. Brush both sides of pork with 2 teaspoons orange juice concentrate. Sprinkle both sides with pepper.
  • 3 When ready to grill, place foil packet on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes.
  • 4 Turn packet over; place pork on grill. Cook 7 minutes. Turn pork; cook an additional 4 to 6 minutes or until pork is no longer pink in center and vegetables are tender. Open packet carefully to allow steam to escape.
  • 5 To serve, cut pork into slices; serve with vegetables.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    300
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    46g
    46%
    (Dietary Fiber
    5g
    5%
      Sugars
    10g
    10%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    300%;
    Vitamin C
    50%;
    Calcium
    4%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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