Pass Rush Pork Loin With Grilled Veggies Recipe
Samuel Adams® Boston Lager and fresh ingredients help keep this pork tenderloin flavorful and moist. The right amount of Dash™ helps make this collage of flavors pop.
- Cook Time: 20 Minutes
- Yield: 2
Ingredients
- Olive oil to be brushed on veggies
- 1 red pepper, cut into strips
- 6 5-oz. boneless pork loin, sliced 1 inch thick
- 1 tsp grated ginger
- 2 tsp chopped cilantro
- 2 tsp Tomato Basil Garlic Seasoning Blend
- 12 oz bottle Samuel Adams Boston Lager
- 2 tsp Cholula® hot sauce
- 2 tbsp Original Blend
- 1 zucchini, cut lengthwise into 1-inch slices
Directions
- Combine the marinade ingredients in a large plastic container or in a resealable plastic bag.
- Place the pork loin slices into the marinade and cover with an airtight lid or seal the plastic bag.
- Refrigerate for a minimum of 3 hours or overnight.
- After marinade is prepared, preheat the grill to medium high.
- Place the pork loin slices on the grill and cook until the internal temperature reaches 160 degrees.
- Check the temperature with a meat thermometer.
- Just before you remove the pork, sprinkle on a little more Original Blend.
- After you turn the pork, brush the veggies lightly with olive oil and place onto the grill.
- Shake Tomato Basil Garlic Seasoning Blend on the veggies and cook for 2 minutes, then turn and repeat on the other side.
- Cook for 2 additional minutes, remove from the grill and serve with the pork loin slices.
