Looking for a dinner that’s both filling and healthy? This pork loin and zucchini combo might be just what you need!
It’s a simple dish that brings together tender pork and fresh zucchini in a way that’ll make your family ask for seconds. Whether you’re trying to eat more veggies or just want something different for dinner, this recipe hits the spot. Trust me, the leftovers (if you have any) make a great lunch the next day too.
Possible Ingredient Alternatives
For the pork tenderloin, chicken breast or firm tofu can be used as alternatives. These options maintain a similar protein content while accommodating different dietary preferences. Adjust cooking times accordingly, as chicken and tofu may cook faster than pork. Zucchini can be replaced with yellow squash or eggplant for a similar texture and nutritional profile. These vegetables will absorb flavors well and maintain the dish’s overall character. Fresh corn kernels can be substituted with canned or frozen corn for convenience, or with diced bell peppers for a different flavor and texture. If using canned or frozen corn, reduce cooking time slightly to prevent overcooking. These substitutions offer flexibility while preserving the dish’s essence and nutritional balance.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-40 minutes |
| Total Time | 35-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-90 g
- Fat: 40-50 g
- Carbohydrates: 60-70 g
Ingredients
For the pork loin:
- 18.4 oz garlic herb pork tenderloin
For the vegetables:
- kernels from 3 ears fresh corn
- 2 tbsp fresh basil leaves (finely chopped)
- 2 lb diced zucchini (about 3-4 medium zucchinis)
- 1/2 tsp salt
- 2 tbsp butter (I like Land O’Lakes unsalted butter)
- 1/8 tsp black pepper
- 1 minced small garlic clove (freshly minced for best flavor)
Step 1: Prepare and Grill the Tenderloin
Begin by heating your charcoal or gas grill to a medium setting.
Place the tenderloin on the grill and cook for 18-30 minutes, or until it reaches an internal temperature of 150 degrees F when measured in the thickest part of the meat.
Once cooked, remove the tenderloin from the grill and let it stand for 10 minutes before slicing.
This resting period allows the juices to redistribute, resulting in a juicier and more flavorful meat.
Step 2: Cook the Vegetables
In a large skillet, melt some butter over medium-high heat.
Add in salt, pepper, basil, and garlic for seasoning.
Toss in the zucchini and corn, then cover the skillet and cook the vegetables until just tender, which should take about 5 minutes.
During the last minute or two of cooking, you may need to remove the lid to allow excess moisture to evaporate, ensuring that the vegetables remain flavorful and not soggy.
Step 3: Serve and Enjoy
Once both the tenderloin and vegetables are prepared, slice the tenderloin and serve alongside the cooked zucchini and corn.
This dish makes for a delicious and well-rounded meal, perfect for any grilling season occasion!
