- Prep time:
- Total time:
- 3 pork tenderloins, silver skin removed (ask your butcher to do it)
- About 2 tablespoons Herbes de Provence or Italian herb mix or a combination of dried thyme, oregano, basil and marjoram, more or less to taste
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 2 zucchini, trimmed, halved lengthwise and thinly sliced
- 2 summer squash, trimmed, halved lengthwise and thinly sliced
- 1 red onion, thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 1 green bell pepper, cored and thinly sliced
- 1/3 cup basil pesto, purchased or homemade
- Heat a grill to 425ºF.
- Sprinkle the tenderloins with some of the Herbs de Provence, salt and pepper. Rub the herbs into the tenderloins and then drizzle with 1 tablespoon of the oil, patting it lightly to coat. If cold, let sit at room temperature for about 20 minutes so that they cook more evenly.
- While the meat sits, combine the zucchini, squash, onion, red pepper and green pepper with the remaining 2 tablespoons olive oil, salt, pepper and a generous sprinkle of Herbes de Provence, tossing them together in a large bowl.
- Heat a grill basket over the grill and when it’s hot, pour in the vegetables. Cook for about 5 minutes with the lid down and then give them a toss with tongs. Add the tenderloins to the grill. Continue to toss the vegetables every now and then while you grill the meat.
- Grill the meat over medium-high heat, about 425°F on the first side for 5 minutes with the lid closed. Turn and cook the second side for another 5 minutes with the lid closed. If you have multiple burners in your grill, turn one of them off and move the pork to the lower temperature zone. If you don’t have multiple burners, lower the heat and move the meat to a cooler spot. Close the lid and cook for another 5 minutes or until an internal temp of 140ºF is reached. The vegetables should be done at about the same time as the pork. Check the vegetables for tenderness and leave them on the grill for another 5 minutes if they aren’t quite as cooked as you’d like. Transfer the meat to a cutting board and let rest for about 10 minutes before slicing (this allows the juices to resettle throughout the pork loin).
- While the meat rests, transfer the vegetables to a bowl and toss the vegetables with the pesto. Taste and season with more salt and pepper if it needs it.
- Slice one and one half of the tenderloins (you may need less) on the diagonal about 3/4-inch thick and serve on warm plates with about 1/3 of the vegetables. Reserve the remaining tenderloins and vegetables, wrapped and refrigerated.
Make-ahead: The tenderloins can be rubbed with the herbs and kept covered and refrigerated for up to 24 hours.