Italian Marinated Pork Tenderloins

2 Ratings

0 Reviews

Prep 40 min
Total 2 hr 40 min
Ingredients 5
Servings 12

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

By Pillsbury Kitchens

Updated May 7, 2009

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

Steps

Hide Images

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.

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 240
Calories from Fat: 110

% Daily Value

Total Fat: 13g; 19%
Saturated Fat 2g 11% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 230mg; 10%
Potassium: 500mg; 14%
Total Carbohydrate: 5g; 2%
Dietary Fiber 0g 0% Sugars 3g
Protein: 26g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 30%; 30%
Calcium: 4%; 4%
Iron: 8%; 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;