Apricot-Chipotle Grilled Pork Tenderloin & Zucchini
Pork is good for you!
Healthy Cooking Guide
Eating Healthy does not have to be boring. This recipe does not disappoint. Big on flavor and you will not believe how healthy it is.
1 1-lb. Circle B Ranch pork tenderloin
3 green onions
2 Tbsp. apricot preserves or jam
2 Tbsp. reduced-sodium soy sauce
2 tsp. finely chopped canned chipotle pepper in adobo sauce
2 medium Zucchini (about 8 oz. each)
1 Tbsp. olive oil
¼ tsp. salt
2 Tbsp. snipped fresh cilantro or parsley
Trim tenderloin. Thinly slice green onions, keeping white parts separate from green tops. In a bowl, combine white parts of the green onions, the apricot preserves, soy sauce, and chipotle pepper. Microwave 30-60 seconds or until heated.
Trim ends off zucchini. Cut zucchini in ½ length-wise. Brush zucchini with olive oil; sprinkle with salt and pepper.
Prepare grill for indirect heat using a drip pan. Place pork on a greased rack over drip pan. Grill, covered, over indirect medium heat 20-25 minutes or until done (145° F), brushing with 2 Tbsp. of the apricot sauce the last 5 minutes of grilling. Add zucchini halves to grill with pork; grill, covered, over direct medium heat 8-10 minutes or until tender, turning once. Remove pork and zucchini from the grill; tent pork with foil and let stand for 3 minutes before slicing.
Slice pork. Cut each zucchini piece in ½ crosswise. Combine reserved green onion tops and the cilantro. Serve pork with zucchini pieces. Top with cilantro mixture and remaining apricot sauce.