Grilled Pork Tenderloins with Vegetable Medley

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1/2

cup Italian herb dressing

cloves garlic, finely chopped

pork tenderloins (about 1 pound each)

small onions, cut into fourths

medium zucchini, cut into 1/2-inch slices

cup baby carrots, cut lengthwise into fourths

large red bell pepper, cut into 1-inch pieces

cups whole mushrooms

tablespoons Italian herb dressing

Grated Parmesan cheese, if desired

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1

Mix 1/2 cup dressing and the garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 2 hours but no longer than 12 hours.
2

Heat coals or gas grill for direct heat. Mix remaining ingredients except cheese in square aluminum pan, 9x9x2 inches.
3

Remove pork from marinade; reserve marinade. Cover and grill pork and pan of vegetables 4 to 5 inches from medium heat 15 to 20 minutes, brushing pork occasionally with marinade and turning once, until pork is slightly pink in center and vegetables are crisp-tender. Stir vegetables 2 or 3 times during grilling. Discard any remaining marinade.
4

Cut pork into slices. Sprinkle cheese over vegetables.

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Instead of Italian herb dressing, use other dressing you may have on hand, such as Caesar or any vinaigrette.
To easily remove the pan from the grill, carefully slide it onto a cookie sheet.
For moist and juicy pork tenderloin, cook it just until slightly pink in the center. It will become dry and tough if overcooked.

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Nutrition Information

3 Vegetable; 5 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.