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Prep 45min
Total45min
Servings8
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Ingredients
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
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Steps
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.
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If you're having trouble getting the thyme mixture to stick to the tenderloin, rub a little olive oil on it.
If you can't find fennel bulbs, which have a wonderful subtle anise flavor, substitute onion wedges.
Broiling Directions: Season tenderloins as directed above. Broil 4 to 6 inches from heat 8 to 13 minutes, turning once, until tender. Make vegetables and serve as directed above.
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