Tips for Experienced Cooks
To elevate this grilled pork and vegetable dish, consider adding a zesty chimichurri sauce or a creamy avocado sauce on the side to add a fresh and vibrant touch. Additionally, marinating the pork overnight will deepen the flavors significantly. You can also experiment with smoking the pork on the grill by adding wood chips wrapped in foil to create a smoky flavor.
Step 1: Prepare the marinade
In a medium bowl, whisk together the following ingredients:
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 2: Marinate the pork
Place the pork tenderloin in a large resealable bag and pour the marinade over the pork. Seal the bag and refrigerate for at least 2 hours.
- 1 pork tenderloin
Step 3: Grill the pork
Preheat the grill to medium-high heat. Remove the pork from the marinade and discard the marinade. Grill the pork for 10-12 minutes, flipping every few minutes, until the pork is cooked through.
Step 4: Grill the vegetables
While the pork is grilling, place the following vegetables on the grill and cook for 5-7 minutes, flipping every few minutes, until lightly charred and tender:
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 1 zucchini (sliced)
Step 5: Heat the black beans
Heat the black beans in a small saucepan over medium heat.
- 1 can (15 oz) black beans
Step 6: Serve the dish
Slice the grilled pork and serve with the grilled vegetables, heated black beans, and a sprinkle of chopped cilantro.
- Chopped cilantro (for garnish)
Enjoy your delicious grilled pork and vegetable dish!
Meat, Eggs, & Dairy
- 2 pounds pork tenderloin
Fresh Produce & Herbs
- 2 whole red bell pepper
- 1 whole red onion
- 2 whole zucchini
- 1/4 cup cilantro
Pantry Items
- 1 cup orange juice
- 1/2 cup lime juice
- 1/4 cup olive oil
- 1 cup canned black beans
Seasonings & Spices
- 4 cloves garlic
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper