Try this Grilled Pork and Vegetables recipe, or contribute your own.
Suggest a better descriptionIn medium bowl, combine soy sauce, ginger, mustard, garlic and TABASCO? pepper sauce. Set aside one half of mixture. Add pork tenderloins to bowl. Cover and marinate mixture at least 2 hours or overnight, turning occasionally. Cut each tomato in half. Cut each zucchini diagonally into 1/4-inch-thick slices. Cut onions into 1/4-inch-thick slices. Place vegetables in remaining marinade; carefully toss to mix well. Preheat grill to medium, placing rack 5 to 6 inches above coals. Place pork tenderloins on grill; grill 20 minutes, turning occasionally and brushing with marinade occasionally. Place tomatoes, zucchini and red onions on grill. Grill vegetables 4 minutes, turning once and brushing with marinade occasionally. Makes 6 servings. Note: It is important to keep marinade used for pork tenderloin separate from that used for vegetables. Busted by Karen Sonnessa
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 65 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 468mg | 16 % | |
Potassium 478.7mg | 13 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.6g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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