Grilled Pork with Orange-Thyme Glazed Vegetables

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

small new red potatoes, cut into 1/2-inch slices (3/4 lb.)
medium carrots, cut into 1/2-inch slices
tablespoons frozen orange juice concentrate
tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
teaspoon salt
(3/4-lb.) pork tenderloin
teaspoons frozen orange juice concentrate
teaspoon coarse ground black pepper


  1. 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. 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. 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. 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. 5 To serve, cut pork into slices; serve with vegetables.




Nutrition Information

Recipe Step Photos

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