Savory Grilled Pork Tenderloins with Herbed Vegetables

 

2

teaspoons onion powder

2

teaspoons dried thyme leaves

1

teaspoon garlic salt

1/2

teaspoon pepper

2

to 2 1/4 lb pork tenderloins

2

tablespoons vegetable oil

2

large red bell peppers, cut into 1/2-inch pieces

16

medium green onions, diagonally sliced (1 cup)

2

medium bulbs fennel, cored, thinly sliced

1/4

teaspoon dried thyme leaves

1/4

teaspoon salt

• 1 Heat gas or charcoal grill. In small bowl, mix onion powder, 2 teaspoons thyme, the garlic salt and pepper. Sprinkle thyme mixture on all sides of tenderloins. Immediately place on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning 3 times, until meat thermometer inserted in center reads 160°F.
• 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Cook remaining ingredients in oil 4 to 7 minutes, stirring frequently, until vegetables are tender.
• 3 To serve, cut tenderloins into slices. Spoon vegetable mixture over slices.