Grilled Teriyaki Pork Tenders Bundled With Veggies
When the weather gets nice enough to grill out, I usually choose this for our first family meal. The reason is because it’s easy to do and so tasty.
Another reason I make this recipe often is because pork tenderloin is actually a very reasonably priced meat. Considering there is no bone, you’re paying for only lean edible food – no waste! As far as meat protein goes, pork tenderloin is a good bargain.
This recipe is also very versatile. I’ll add other veggies to the bundles, like some thinly sliced carrots, snap peas, and even fruit like pineapple, or even some thin wedges of Granny Smith apples. I normally serve the pork and veggies over a pile of brown rice to stretch the meal even further.
I hope you’ll give this simple recipe a try when you fire up your grill this summer.
- 1 lb. pork tenderloin
- 1 red bell pepper, cleaned and cut into small strips
- 4 green onions, washed, trimmed and cut lengthwise in half
- 4 Tbsp Teriyaki
- 1 tsp fresh grated ginger root
- 4 tsp olive oil
- rice for serving
Fire up your grill and set it to medium-high heat.
I use a grill basket that closes, and set the tenderloin in and close it. That way the tenderloin stays together (they usually come in two pieces where I buy them.) It also makes it easy to flip. Of course, you can always tie up the tenderloin to hold it together. Use butcher’s string (also called kitchen string) and wrap around the two tenderloins and tie it tight. Then your tenderloin will hold together on the grill grates or grilling pan.
When the grill is heated, put tenderloin on grill, cover grill, and cook for 5 minutes, then turn over and cook for another 5 minutes.
Remove (leave the grill heat on) and set pork on cutting board to rest.
In a bowl whisk together the Teriyaki, ginger root, and olive oil.
Cut the tenderloin into 1/2 inch thick slices, and separate into 4 equal serving portions.
Place four large aluminum foil squares on a work surface.
Arrange the four pork servings on each square, then cover with 1/4 of the red bell peppers and 1/4 of the onion.
Carefully pour the Teriyaki mixture over the meat and veggies and fold and seal the aluminum foil tight.
Teriyaki is quite salty so you may not need to salt the mixture, but taste and decide.
Place the 4 packets on the heated grill (still at medium-high heat), cover and allow to cook for about 8 to 10 minutes or until hot and steaming. (Spin the packets around once during this cooking time, but don’t flip over, the liquid could drain out.)
Remove and let rest for 3 minutes before opening and serving. You may want to serve over rice.
Another delicious addition to this recipe is pineapple chunks. Just a few pieces in each packet will be enough.
For crunch, sprinkle on some slivered almonds when you serve.
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