Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables

Name: How to cook Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Performance Triad

Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables

For the Performance Triad, please use the nutrient & serving size information provided below. Recipe Analysis: (1 serving = 1 loin + 3/4 cup vegetables) Per Serving: 308 calories; 24 protein; 20 g fat, 8 g carbs ( 0.5 carbs: 1 protein) Recipe = 5.5 servings of vegetables, 0 servings of fruit (0.5 vegetable per serving, 0 fruit per serving)

Ingredient

Food ration :

8 servings

Cooking time :

15 mins

8-4 oz

portions of boneless lean and trimmed pork loin

2 Tbsp

olive oil

carrots, julienned

red bell pepper, julienned

medium yellow squash, julienned

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

* Step 1

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.

* Step 2

Remove from the grill and place on a cookie sheet.

* Step 3

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.

* Step 4

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.

* Step 5

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.