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Grilled Pork and Veggies with Lemon

Grilled Pork and Veggies with Lemon
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Grilled Pork and Veggies with Lemon

Enjoy the fresh aroma and full flavor of grilled vegetables, lemon, and lean pork right off the grill.

This Heart-Check Certified recipe is brought to you by Smithfield Foods, Inc.

Nutrition Facts

Grilled Pork and Veggies with Lemon

CaloriesCalories

200 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 200
Total Fat 5.9 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 73 mg
Sodium 75 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 4 g
Protein 30 g

Dietary Exchanges
2 vegetable, 4 lean meat

Ingredients

Servings  4  

  • 1 pork tenderloin, cut into 4 thick slices
  • 1 zucchini squash, cut in half lengthwise
  • 1 yellow summer squash, cut in half lengthwise
  • 1 large portabella mushroom
  • 1/2 large red bell pepper, cut in half lengthwise and flattened with palm of hand
  • 1/2 large red onion, cut into 3/4-inch thick slices
  • 1 lemon, cut in half crosswise
  • 1 tablespoon olive oil
  • 2 teaspoons garlic pepper

Directions

Tip: Click on step to mark as complete.

  1. Heat charcoal or gas grill to medium-high. Brush both sides of all vegetables and cut sides of lemon with oil.
  2. Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut side down, and cook for an additional 2 minutes. Place vegetables and lemons aside on cutting board.
  3. Season pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145oF. to 160oF.
  4. Meanwhile, coarsely chop the vegetables. Serve vegetables with pork slices on top; squeeze grilled lemon over meat.

This Heart-Check Certified recipe is brought to you by Smithfield Foods, Inc.

Enjoy the fresh aroma and full flavor of grilled vegetables, lemon, and lean pork right off the grill.

This Heart-Check Certified recipe is brought to you by Smithfield Foods, Inc.

Nutrition Facts

Grilled Pork and Veggies with Lemon

CaloriesCalories

200 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

2g Per Serving
×
Calories 200
Total Fat 5.9 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 73 mg
Sodium 75 mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 4 g
Protein 30 g

Dietary Exchanges
2 vegetable, 4 lean meat

Ingredients

Servings  4  

  • 1 pork tenderloin, cut into 4 thick slices
  • 1 zucchini squash, cut in half lengthwise
  • 1 yellow summer squash, cut in half lengthwise
  • 1 large portabella mushroom
  • 1/2 large red bell pepper, cut in half lengthwise and flattened with palm of hand
  • 1/2 large red onion, cut into 3/4-inch thick slices
  • 1 lemon, cut in half crosswise
  • 1 tablespoon olive oil
  • 2 teaspoons garlic pepper

Directions

Tip: Click on step to mark as complete.

  1. Heat charcoal or gas grill to medium-high. Brush both sides of all vegetables and cut sides of lemon with oil.
  2. Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut side down, and cook for an additional 2 minutes. Place vegetables and lemons aside on cutting board.
  3. Season pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145oF. to 160oF.
  4. Meanwhile, coarsely chop the vegetables. Serve vegetables with pork slices on top; squeeze grilled lemon over meat.

This Heart-Check Certified recipe is brought to you by Smithfield Foods, Inc.