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
Calories
Protein
Fiber
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.
-
Heat charcoal or gas grill to medium-high. Brush both sides of all vegetables and cut sides of lemon with oil. -
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. -
Season pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145oF. to 160oF. -
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.
