Calorie-Wise: BBQ Tangy Herbed Pork Tenderloin
with Grilled Zucchini, Mini Peppers & Balsamic Salsa
Cooking time
25 minutes
Servings
2/4
Calories
310 /serving
Beautiful inside and out, this calorie-conscious spread catches the eye with bright colours and captures the imagination with vibrant flavours. Pork tenderloin is a choice cut to showcase on the barbecue, especially with an out-of-this-world marinade made from fresh herbs, garlic and balsamic. Mini sweet peppers and zucchini also face the heat to pick up a few char marks. There’s more rosemary, thyme and parsley to blend with vinegar and shallot for a sassy salsa.
We will send you:
- 340g Pork tenderloin (high-protein serving)
- 15ml Minced garlic
- 200g Mini sweet peppers
- 1 Shallot (or onion)
- 2 Zucchini (green, yellow or heirloom)
- 14g Herb medley (thyme, rosemary, parsley)
- 60ml Balsamic vinegar
- 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)
Contains: Mustard, Sulphites
You will need:
Olive oil
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
6 g
Saturated Fat
1 g
Sodium
290 mg
Total Carb
24 g
Sugars
12 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Halve, peel and mince the shallot. Quarter the zucchini lengthwise; halve crosswise. Pick the herb leaves off the stems; roughly chop the leaves. Combine the herbs in a small bowl.
Prepare the pork & vegetables
Pat the pork dry with paper towel. In a medium bowl, combine the pork, ½ the garlic, ½ the herbs, ⅓ of the vinegar, 1 tbsp olive oil (double for 4 portions), the spices and S&P. In a large bowl, combine the zucchini, sweet peppers, a drizzle of oil and S&P.
Grill the pork & vegetables
Add the pork* to the BBQ (or to a grill pan heated on medium-high) and grill, flipping at least twice, 10 to 12 min., until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Add the vegetables to the BBQ (or to the same grill pan heated on medium-high) and grill, turning occasionally, 2 to 3 min., until browned and tender. Return to the bowl.
Make the salsa
Meanwhile, in a second small bowl, combine the shallot, remaining garlic, herbs and vinegar, (add ½ the vinegar for a milder flavour), 2 tbsp olive oil (double for 4 portions) and S&P.
Finish & serve
To the bowl of vegetables, add ½ the salsa; toss well. Divide the pork and vegetables between your plates. Serve the remaining salsa on the side. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
