Ingredients for Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables
- 8-4 oz portions of boneless lean and trimmed pork loin
- Aerosol pan spray
- 2 Tbsp olive oil
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 1 medium yellow squash, julienned
- 1 medium zucchini, julienned
- 1/2 cup water
- 1/2 cup fresh sliced mushrooms
- 1/2 cup Kalamata olives, cut in half
- 4 cloves garlic, minced
- 3 Tbs chopped fresh herbs (rosemary, basil, and oregano)
Cooking Instructions for making Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables
Spray pork portions on both sides and place on a preheated very hot barbeque grill to make grill marks on both sides of the pork loins.
Remove from the grill and place on a cookie sheet.
Bake in a 400 degree F preheated oven for 10 minutes, or until internal temperature reaches 145 degrees F for 15 seconds. Remove and slice each one on a bias. Cover with foil and keep warm.
Put water in a medium size saucepan, and bring to a boil. Place julienne squashes, carrots, and peppers in saucepan, cover and cook for 1 minute. Drain and set aside.
In a large skillet, heat oil over medium-high. Saute garlic, mushrooms, and olives for 30 seconds. Add vegetables, lemon juice, and herbs, and continue cooking for 2 additional minutes.
To serve, place 6 ounces (3/4 cup) of vegetables on plate. Fan out each pork loin on vegetables and garnish as desired.
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