Image of Pass Rush Pork Loin With Grilled Veggies

Pass Rush Pork Loin With Grilled Veggies

Image of Pass Rush Pork Loin With Grilled Veggies
  • 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.

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 20 Minutes
  • icons/brand/silverware copy Created with Sketch. 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

  1. Combine the marinade ingredients in a large plastic container or in a resealable plastic bag.
  2. Place the pork loin slices into the marinade and cover with an airtight lid or seal the plastic bag.
  3. Refrigerate for a minimum of 3 hours or overnight.
  4. After marinade is prepared, preheat the grill to medium high.
  5. Place the pork loin slices on the grill and cook until the internal temperature reaches 160 degrees.
  6. Check the temperature with a meat thermometer.
  7. Just before you remove the pork, sprinkle on a little more Original Blend.
  8. After you turn the pork, brush the veggies lightly with olive oil and place onto the grill.
  9. Shake Tomato Basil Garlic Seasoning Blend on the veggies and cook for 2 minutes, then turn and repeat on the other side.
  10. Cook for 2 additional minutes, remove from the grill and serve with the pork loin slices.