Go Back
+ servings
Roasted Garlic & Cracked Black Pepper Pork Tenderloin Brown Rice & Veggie Bowls

Grilled Roasted Garlic & Cracked Black Pepper Pork Tenderloin with Brown Rice & Veggie Bowls

It’s a quick and healthy dinner made in 30-ish minutes. A quick chop of vegetables in season like squash, bell peppers, and onions go into a veggie basket. 
0 from 0 votes
Print Pin
Course: Lunch, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 1011kcal

Ingredients

  • 2 yellow squash quarted and sliced
  • 3 zucchini chopped in half
  • 1 medium white onion quartered
  • 1 red bell pepper chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
  • 2 cups brown rice with quinoa divided

Instructions

  • Preheat the grill to high heat.
  • While the grill heats, begin to prep the vegetables. Wash, slice, dice and place vegetables in the bowl leaving the onions until last. Once all the veggies are chopped and in the bowl, drizzle with olive oil and sprinkle salt, black pepper, and garlic powder on top. Toss and set to the side.
  • Clean the grill, reduce the heat to low heat, and spray with cooking spray. Then place the vegetables in a basket. Carefully remove the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin from the packaging and place on the grill. Grill for 10 minutes, then mix vegetables and turn the pork. Repeat this two more times until the internal temperature of the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin reads 160 degrees Fahrenheit. Heat the brown rice with quinoa while the food cooks on the grill.
  • Let the Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin rest for a few minutes. Then slice. Arrange bowls with brown rice and quinoa, grilled vegetables and slices of Smithfield Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin. Enjoy.

Nutrition

Calories: 1011kcal | Carbohydrates: 85g | Protein: 104g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 295mg | Sodium: 547mg | Potassium: 2780mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1421IU | Vitamin C: 83mg | Calcium: 103mg | Iron: 7mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!