Fire Grilled Pork Tenderloin With Roasted Vegetables
Delicious grilled pork tenderloin with hints of soy and brown sugar. Easy and perfect!
- 1 lb Pork Tenderloin Or 2 1/2 pork tenderloins
- 1/2 cup Olive Oil
- 3 tbsp Soy Sauce
- 2 tbsp Brown Sugar
- 4 Garlic cloves Crushed, minced
- 1 tbsp Lemon juice or juice of one half a lemon
- 1 tbsp Parsley Chopped
- 1 tbsp Thyme Chopped, dried thyme is fine as well
- 1 tsp Salt
- 1 tsp Pepper Freshly ground
- 12 oz Green Beans Fresh
- 12 oz Brussel Sprouts Fresh
- 10 Garlic cloves crushed
- 1 tsp Salt
- 1 tsp Pepper
Mix marinade ingredients in a bowl.
Pour marinade over tenderloin(s) and allow to marinade for 1-8 hours. Recommended 8 hours.
Grill over high direct heat, turning every 1-2 minutes, allowing meat to develop a char.
Once charred to personal taste, remove from direct heat and allow to continue to cook over indirect heat until internal temp reads 140F.
Remove from grill and allow to rest for 15 minute before slicing.
Preheat oven to 400F.
Liberally coat but Brussel sprouts, green beans, and garlic cloves with olive oil.
Place veg and garlic on baking sheet. Use tin foil / parchment paper for easy clean up.
Add salt and pepper to taste.
Bake for 30 minutes or until soft. Veg should have slight char.