We found a good deal on pork tenderloins and decided to grill it along with some fresh veggies. Nice combo with a decent bottle of wine yielded a tasty and easy meal!
You’re gonna need the following:
Pork tenderloin
Pompeian Balsamic Vinegar
Extra Virgin Olive Oil
Kikkoman Reduced Sodium Soy Sauce
Brown sugar
4 new red potatoes
Fresh squash
Red bell pepper
Corn on the cob
Bay City Sour Dough Bread
Blackstone Merlot table wine
Open wine and allow to breath. Trim the silverskin and fat from the pork tenderloins. Season with black pepper and add 1 tablespoon of olive oil and 3 tablespoons of balsamic vinegar to a gallon baggie; marinate in the fridge for 30 minutes flipping occasionally. Pour wine and drink toast!!!
Chop the squash, potatoes, and red pepper into bite-size chunks. Add potatoes to large mixing bowl and microwave for 10 minutes on high. Add remaining vegetable to bowl and season with Mrs. Dash Table Blend seasoning. Add ½ tablespoon of olive oil and toss in bowl to coat vegetables; set aside.
Add ½ cup of balsamic vinegar, 2 table spoons of soy sauce, and 2 tablespoons of brown sugar to 1 quart Calphalon sauce pan. Bring to boil for 5 minutes, stirring occasionally; cover and set aside.
Set grill to medium heat and spray grill with Weber Grillin’ spray. Place tenderloin on grill and cook for 20 minutes flipping three times. After tenderloin is on for 5 minutes, add vegetable to grill in grill-top cookware (see pic), stirring occasionally. Remove veggies and tenderloin once meat is browned. Return grilled veggies to mixing bowl and top with balsamic glaze and toss to coat. Slice sourdough bread and brush with butter or Smart Squeeze and broil at 500 degrees ‘til brown on edges. To serve, cut the pork tenderloin in portions to suit, add the glazed veggies, toasted sourdough bread, and top off the wine.
Enjoy!!!
BC
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