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

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We hope you got benefit from reading it, now let’s go back to boneless grilled pork loin with organic local zesty skillet vegetables recipe. You can cook boneless grilled pork loin with organic local zesty skillet vegetables using 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Boneless Grilled Pork Loin with Organic Local Zesty Skillet Vegetables:
  1. Provide portions of boneless lean and trimmed pork loin
  2. Provide Aerosol pan spray
  3. Provide olive oil
  4. Use carrots, julienned
  5. You need red bell pepper, julienned
  6. Get medium yellow squash, julienned
  7. Use medium zucchini, julienned
  8. Take water
  9. Provide fresh sliced mushrooms
  10. Take Kalamata olives, cut in half
  11. Take garlic, minced
  12. You need chopped fresh herbs (rosemary, basil, and oregano)
Steps 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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