Grilled Pork Tenderloin with Roasted Veggies |
Author: Valerie@Snap-Peas
- 1½ teaspoons grated peeled fresh ginger
- 1½ tablespoons honey
- 1½ teaspoons fresh lemon juice
- 1½ teaspoons lower-sodium soy sauce
- 1 pork tenderloin, trimmed
- 1 cup sliced mini sweet peppers
- 1 cup broccoli crowns
- ½ sweet onion, sliced
- Extra Virgin olive oil
- ½ teaspoon Herbs de Provence
- Lemon Balsamic Glaze
- Preheat oven to 425°
- Combine ginger, honey, juice, and soy sauce in a bowl, stirring with a whisk until smooth.
- Heat a grill pan over medium-high heat, and coat with cooking spray.
- Sprinkle pork with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper.
- Add pork to grill pan; sear all sides to mark with lines.
- Toss the peppers, onion, and broccoli with EVOO, salt, and pepper.
- Spread evenly on one end of the hot baking sheet.
- Toss the potatoes in the same bowl, adding Herbs de Provence.
- Add to baking sheet
- Wrap in foil with sauce, seal foil tightly and place on baking sheet with veggies.
- Bake everything for 25 minutes . The veggies should be fork tender and a meat thermometer should register 145°.
- Let the meat stand for 5 minutes before serving. Slice and drizzle with sauce.
- Toss the potatoes in the oiled bowl before serving.
- Drizzle the roasted veggies with a little balsamic glaze.
Recipe by snap-peas at https://www.snap-peas.com/2017/04/27/grilled-pork-tenderloin-with-roasted-veggies/
3.5.3226