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Saturday, June 14 2014
Grilled Pork Meal
  • 1      pork tenderloin (1 pound)
  • 1/2   teaspoon   black pepper
  • 2    cloves  garlic, minced
  • 1    tablespoon   plus 2 teaspoons chopped fresh rosemary
  • 1    medium  onion, cut into 1/2-inch pieces
  • 1    large  sweet red pepper, halved and seeded
  • 2    teaspoons   plus 2 tablespoons olive oil
  • 1    tablespoon   white wine vinegar
  • 1    tablespoon   honey
  • 1    teaspoon   salt
Sprinkle pork with 1/4 teaspoon of the pepper, the garlic and 1 tablespoon of the rosemary. Cover and refrigerate 2 hours.
Prepare a charcoal grill with medium-hot coals or heat a gas grill to medium-high. Coat the grill rack with nonstick cooking spray for grilling. Brush onion and peppers with 2 teaspoons of the oil and grill, turning often, for 8 to 10 minutes, until lightly charred and crisp-tender. Cool vegetables slightly and chop.
Whisk vinegar, honey, remaining 1/4 teaspoon pepper, remaining 2 teaspoons rosemary and 1/2 teaspoon of the salt in a large bowl. Whisk in remaining 2 tablespoons olive oil. Add chopped onions and peppers. Set aside.
Sprinkle pork with remaining 1/2 teaspoon salt and grill, turning often, 20 to 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer. Let stand 10 minutes before slicing. Serve pork with relish.

nutrition information
Per Serving: cal. (kcal) 275, Fat, total (g) 12, chol. (mg) 67, sat. fat (g) 2, carb. (g) 13, fiber (g) 2, pro. (g) 29, sodium (mg) 642, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:43 am   |  Permalink   |  0 Comments  |  Email

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