Italian Marinated Pork Tenderloins

Grilled pork tenderloins borrow flavor from bottled Italian dressing in this easy and colorful entree.

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  • prep time 40 min
  • total time 2 hr 40 min
  • ingredients 5
  • servings 12
 

Ingredients

3
pork tenderloins (1 lb each)
1
cup Italian dressing
1
teaspoon garlic powder
1
teaspoon coarse ground black pepper
4
medium bell peppers (any color), halved

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In shallow glass or nonmetal container or large reseable food-storage plastic bag, place pork. Pour dressing over pork; turn to coat. Cover container or seal bag; refrigerate 1 to 2 hours to marinate.
  • 2 Heat gas or charcoal grill. When grill is heated, remove pork from marinade; reserve marinade. Sprinkle pork with garlic powder and pepper; place on gas grill over medium heat or on charcoal grill over medium coals. Add bell peppers to marinade; turn to coat, then place on grill. Cover grill.
  • 3 Cook pork and peppers 20 to 25 minutes, turning occasionally and brushing with marinade occasionally up to last 5 minutes of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F (if peppers begin to overcook, remove from grill). Discard any remaining marinade.
  • 4 Cut pepper halves into lengthwise strips; cut pork into slices. Serve pork with peppers.
  • 1 In shallow glass or nonmetal container or large reseable food-storage plastic bag, place pork. Pour dressing over pork; turn to coat. Cover container or seal bag; refrigerate 1 to 2 hours to marinate.
  • 2 Heat gas or charcoal grill. When grill is heated, remove pork from marinade; reserve marinade. Sprinkle pork with garlic powder and pepper; place on gas grill over medium heat or on charcoal grill over medium coals. Add bell peppers to marinade; turn to coat, then place on grill. Cover grill.
  • 3 Cook pork and peppers 20 to 25 minutes, turning occasionally and brushing with marinade occasionally up to last 5 minutes of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F (if peppers begin to overcook, remove from grill). Discard any remaining marinade.
  • 4 Cut pepper halves into lengthwise strips; cut pork into slices. Serve pork with peppers.

EXPERT TIPS

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Expert Tips

If you like, cut the peppers into strips and cook in a grill basket. These handy baskets are available at discount and kitchen specialty stores and are great for cooking vegetables and other small foods.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
230mg
230%;
Total Carbohydrate
5g
5%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
30%;
Calcium
4%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.