Pork Loin Fillets with Grilled Vegetables
A lovely family meal, these Pork Loin Fillets with Grilled Vegetables are a delicious and easy weeknight dish!
Prepared with
Ingredients
- 6 ounces pesto
- 3 tablespoons balsamic vinegar
- 1 teaspoon garlic, minced
- Kosher salt, as desired
- Ground black pepper, as desired
- 2 pounds uncooked pork loin fillets
- 1 medium bell pepper, cut in 2-inch pieces
- 1 medium onion, peeled, cut in 2-inch pieces
- 1 medium zucchini, sliced in 1/2-inch-thick rounds
- 1 medium yellow summer squash, sliced in 1/2-inch-thick rounds
- 2 tablespoons canola oil
- Large Bowl
- Silicone-Tipped Tongs
Instructions
Step 1
In a large container or resealable plastic bag, combine pesto, balsamic, garlic, salt, and pepper. Add pork loin fillets, coat with the marinade, and marinate in the refrigerator for 1 to 3 hours.
Step 2
Plug thermometer into unit. Insert grill grate in unit and close hood. Select GRILL, set temperature to MED, then select PRESET. Use the arrows to the right of the display to select PORK. Use the arrows to the left of the display to set desired doneness. Press START/STOP to begin preheating.
Step 3
While unit is preheating, combine vegetables, canola oil, salt, and pepper in a mixing bowl. Mix until evenly coated.
Step 4
Insert thermometer horizontally into the center of the thickest part of the largest fillet
Step 5
When unit beeps to signal it has preheated, place fillets and vegetables on grill grate. Close hood over the thermometer cord.
Step 6
When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the fillets and vegetables. Close hood to continue cooking.
Step 7
When unit beeps to signal the fillets have almost reached the desired doneness, transfer fillets to a plate or cutting board with thermometer still inserted. Allow to rest for 10 minutes or until thermometer indicates final temperature has been reached.
Step 8
When resting is complete, serve fillets with vegetables.