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The ingredients needed to cook Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables:
- You need 8-4 oz portions of boneless lean and trimmed pork loin
- You need Aerosol pan spray
- Use 2 Tbsp olive oil
- Take 2 carrots, julienned
- Provide 1 red bell pepper, julienned
- Provide 1 medium yellow squash, julienned
- Prepare 1 medium zucchini, julienned
- Prepare 1/2 cup water
- Prepare 1/2 cup fresh sliced mushrooms
- Provide 1/2 cup Kalamata olives, cut in half
- Take 4 cloves garlic, minced
- Provide 3 Tbs chopped fresh herbs (rosemary, basil, and oregano)
Steps to make Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables:
- 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.
- Remove from the grill and place on a cookie sheet.
- 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.
- 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.
- 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.
- To serve, place 6 ounces (3/4 cup) of vegetables on plate. Fan out each pork loin on vegetables and garnish as desired.
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