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
-
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
-
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.