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Rosemary Pork Tenderloin with Grilled Tomatoes and Zucchini


This is a great way to serve pork tenderloin with some delicious grilled veggies on the side. Be aware that it will take time for the marinade to do its magic! Barb L.

Serves: 4 3 slices of tenderloin each, 1 tomato and zucchini half for each serving)


1 (1 pound) pork tenderloin, silver skin removed

3 Tbsp chopped parsley

2 Tbsp lemon juice

1 Tbsp finely chopped fresh rosemary leaves

3 cloves garlic, minced

1 large shallot, minced

1 Tbsp Flying Olive Gremolata, Garlic, Lemon, or Rosemary Extra Virgin Olive Oil or a Combination of Choice

1 tsp salt

ΒΌ tsp black pepper

2 medium-large tomatoes, cut in half crosswise

2 medium zucchini, cut in half lengthwise


To make the marinade, whisk together the parsley, lemon juice, rosemary, garlic, shallot, Flying Olive Extra Virgin Olive Oil(s) of Choice, salt, and pepper. Reserve 2 Tbsp of marinade for the veggies for later.

Place the pork tenderloin in a zip-lock back. Add the marinade and flip the bag several times to cover the tenderloin. Refrigerate, for 2-6 hours. turning the bag occasionally,

When ready to cook, heat a grill to medium-high. Remove the pork from the marinade, discarding any excess in the bag. Add a little Flying Olive EVOO to a paper towel and, holding it with tongs, oil the grate. Place the pork on the grill rack and roast 8-10 minutes per side, turning once. An instant-read thermometer inserted into the center of the pork should register 145 degrees F for medium. Transfer the pork to a cutting board and let stand 10 minutes under a loose aluminum foil tent.

Meanwhile, brush the cut sides of the tomatoes and zucchini with the 2 Tbsp of reserved marinade. Place the veggies on a grill rack, cut sides down, and grill until lightly charred and softened, about 5-8 minutes. Turn the zucchini over if it needs more cooking on the other side.

Cut the pork on the diagonal into 12 slices and serve with the veggies.

Submitted by Barb L.