Grilled Pork Tenderloin and Peppers
Ingredients
- 4 Bell Peppers red, yellow, orange, green, or combination; quartered
- 1 Red Onion cut into wedges
- 1 tbsp Olive Oil
- Pink Himalayan Salt to taste
- Ground Black Pepper to taste
- 2 Small Pork Tenderloins approximately 3/4 pound, each
- 2 tbsp Balsamic Vinegar
Instructions
- Heat your grill to medium-high.
- In a bowl, toss pepper, onions, olive oil, salt and pepper (to taste).
- Season tenderloins with a bit of salt and pepper.
- Cover and grill vegetables and tenderloin until vegetables are tender (8-10 minutes). Transfer vegetables to cutting board.
- Continue grilling pork, basting with balsamic vinegar, until cooked through (145 degrees F), 3-7 minutes.
- Let pork rest 5 minutes before slicing. Coarsely chop bell peppers and serve with onion and pork.
Notes
Nutrition (Approximate):
Calories: 275
Protein: 36 g
Fat: 9 g
Carbohydrates: 12 g
Nutrition
Calories: 275kcal
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