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The ingredients needed to cook Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables:
- Get of portions of boneless lean and trimmed pork loin.
- Take of Aerosol pan spray.
- Prepare of olive oil.
- Use of carrots, julienned.
- You need of red bell pepper, julienned.
- Get of medium yellow squash, julienned.
- You need of medium zucchini, julienned.
- Prepare of water.
- Use of fresh sliced mushrooms.
- Prepare of Kalamata olives, cut in half.
- Provide of garlic, minced.
- You need of chopped fresh herbs (rosemary, basil, and oregano).
Instructions 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..
Buy a three- to four-pound boneless pork loin roast from the grocery. Do not substitute a pork tenderloin for this recipe, as that is a different, smaller cut. Grill Mates Roasted Garlic and Herb Shake Seasoning. Goes great with a Cesar Salad and a Riesling wine with fresh Peaches as a contrast. Unlike fattier cuts of pork, pork loin doesn't have fat pockets to keep it moist during cooking.
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