Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables

Name: Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables
Total time: 900 s
Yield: 8 servings
Cuisine: American
Ingredients: 8-4 oz portions of boneless lean and trimmed pork loin; Aerosol pan spray; 2 Tbsp olive oil; 2 carrots, julienned; 1 red bell pepper, julienned; 1 medium yellow squash, julienned; 1 medium zucchini, julienned; 1/2 cup water; 1/2 cup fresh sliced mushrooms; 1/2 cup Kalamata olives, cut in half; 4 cloves garlic, minced; 3 Tbs chopped fresh herbs (rosemary, basil, and oregano)

Performance Triad @cook_2940124

Army Public Health Center

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1 loin + 3/4 cup vegetables)
Per Serving: 308 calories; 24 protein; 20 g fat, 8 g carbs ( 0.5 carbs: 1 protein)
Recipe = 5.5 servings of vegetables, 0 servings of fruit (0.5 vegetable per serving, 0 fruit per serving)

*This recipe is from Chef Louis A. Borochaner, Ft. Carson, CO.

Performance Triad @cook_2940124

Army Public Health Center

*This recipe is from Chef Louis A. Borochaner, Ft. Carson, CO.

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Ingredients

15 mins

8 servings

8-4 ozportions of boneless lean and trimmed pork loin
Aerosol pan spray
2 Tbspolive oil
2carrots, julienned
1red bell pepper, julienned
1medium yellow squash, julienned
1medium zucchini, julienned
1/2 cupwater
1/2 cupfresh sliced mushrooms
1/2 cupKalamata olives, cut in half
4 clovesgarlic, minced
3 Tbschopped fresh herbs (rosemary, basil, and oregano)

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Steps

15 mins

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.