Grilled Pork With Lemon Avocado Salad
Prep Time: 10 minutes
Cook Time: 10 Minutes
1 Slow Smoked Mesquite Flavor Fresh Pork Loin Filet, cut into 8 thick slices
2 zucchini squash, cut in half lengthwise
2 yellow summer squash, cut in half lengthwise
2 large portabella mushrooms
1 large red bell pepper, cut in half lengthwise and flattened with palm of hand
1 large red onion, cut into ¾ inch thick slices
2 lemons, cut in half crosswise
2 tablespoons olive oil
Salt and pepper
1. Heat charcoal or gas grill to medium-high. Brush both sides of all vegetables and cut sides of lemons with oil.
2. Grill vegetables for 10 minutes, turning occasionally. Add lemons to grill, cut side down, and cook for an additional 2 minutes. Place vegetables and lemons aside on cutting board.
3. Grill pork slices about 5 minutes per side until internal temperature reaches 150°F.
4. Meanwhile, coarsely chop the vegetables; salt and pepper to taste. Serve half the vegetables with 4 pork slices on top; squeeze grilled lemons over meat. Reserve remaining vegetables and 4 slices of pork for other use.
Total Fat: 10 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 55 mg
Sodium: 215 mg
Total Carbohydrates: 12 g
Dietary Fiber: 5 g
Sugars: 5 g
Protein: 19 g
Nutrition information for this recipe is approximate and derived based upon supplier information and available reference data. These values may change based on substitutions or additions of ingredients or cooking technique.