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Monday, August 29 2011
Try this easy Friday-after-work meal. Extra fast using no skewers, this recipe is low in calories and fat. Slices of ripe tomato soften slightly from the warmth of the grilled ingredients as it sits a few moments before being devoured.

Prep Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 6 servings

2 12- to 16-ounces pork tenderloins2 fresh ears of corn2 small red onions 1-1/2 pounds zucchini and/or yellow summer squash, cut in half lengthwise Salt Freshly ground black pepper 1 cup bottled honey-mustard barbecue sauce3 tablespoons snipped fresh sage or 2 teaspoons dried sage, crushed 1 teaspoon crushed red pepper 3 large tomatoes, cut into thick slices
1 Cut each tenderloin crosswise into 3 to 4 pieces. Remove husks from fresh ears of corn; scrub with a stiff brush to remove silks. Rinse. Peel and cut onions into wedges, leaving root end intact (helps wedges stay together). Sprinkle tenderloin pieces, corn, onions, and zucchini lightly with salt and pepper.
2 For brush-on sauce, in a small bowl combine barbecue sauce, sage, and crushed red pepper. Divide mixture in half; set aside.
3 For a charcoal grill, arrange hot coals around a drip pan. Test for medium-hot heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until an instant-read thermometer registers 160 degree F. Arrange corn, onions, and squash halves directly over coals around edge of grill rack for the last 20 minutes of grilling or until tender and browned, turning occasionally. Brush pork and all the vegetables with half of the brush-on sauce the last 10 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium-hot. Adjust heat for indirect cooking. Grill as above.)
4 To serve, cut corn and squash into bite-size pieces. Arrange tomato slices in a bowl and top with vegetables and pork. Heat the remaining sauce in a small saucepan on the grill, or microcook remaining sauce in a microwave-safe bowl, covered, for 20 seconds or until heated through; stir before passing with pork and vegetables. Makes 6 servings.

Nutrition Facts
Calories 264, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 73 mg, Sodium 764 mg, Carbohydrate 30 g, Total Sugar 12 g, Fiber 4 g, Protein 27 g. Daily Values: Vitamin C 51%, Calcium 5%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 01:40 pm   |  Permalink   |  0 Comments  |  Email

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