Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables
Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables

Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, boneless grilled pork loin with organic local zesty skillet vegetables. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook boneless grilled pork loin with organic local zesty skillet vegetables using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables:
  1. 8-4 oz portions of boneless lean and trimmed pork loin
  2. Aerosol pan spray
  3. 2 Tbsp olive oil
  4. 2 carrots, julienned
  5. 1 red bell pepper, julienned
  6. 1 medium yellow squash, julienned
  7. 1 medium zucchini, julienned
  8. 1/2 cup water
  9. 1/2 cup fresh sliced mushrooms
  10. 1/2 cup Kalamata olives, cut in half
  11. 4 cloves garlic, minced
  12. 3 Tbs chopped fresh herbs (rosemary, basil, and oregano)
Instructions to make Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables:
  1. 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.
  2. Remove from the grill and place on a cookie sheet.
  3. 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.
  4. 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.
  5. 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.
  6. 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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