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Savory Grilled Pork Tenderloins with Her




Source of Recipe


Pillsbury

2 teaspoons onion powder
2 teaspoons dried thyme leaves
1 teaspoon garlic salt
1/2 teaspoon pepper
2 to 2 1/4 lb pork tenderloins
2 tablespoons vegetable oil
2 large red bell peppers, cut into 1/2-inch pieces
16 medium green onions, diagonally sliced (1 cup)
2 medium bulbs fennel, cored, thinly sliced
1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1. Heat gas or charcoal grill. In small bowl, mix onion powder, 2 teaspoons thyme, the garlic salt and pepper. Sprinkle thyme mixture on all sides of tenderloins. Immediately place on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning 3 times, until meat thermometer inserted in center reads 160°F.
2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Cook remaining ingredients in oil 4 to 7 minutes, stirring frequently, until vegetables are tender.
3. To serve, cut tenderloins into slices. Spoon vegetable mixture over slices.
Broiling Directions: Season tenderloins as directed above. Broil 4 to 6 inches from heat 8 to 13 minutes, turning once, until tender. Make vegetables and serve as directed above.
High Altitude (3500-6500 ft): Grill pork over medium-low heat.

High Altitude (3500-6500 ft):
Grill pork over medium-low heat.