Grilled Pork Tenderloin and Zucchini with Rosemary Oven Fries
TOTAL TIME40 mins
SKILL LEVELBeginner
SERVINGS6
About this RecipeA refined yet fuss-free dish featuring Smithfield pork tenderloin, grilled zucchini, and crisp rosemary fries—elegant flavor made simple.
Let's CookWe speak pork, now you can too!![]()
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Ingredients
Gather Ingredients from the list below 3 Russet potatoes, sliced into thin wedges 3 Zucchini, sliced in half lengthwise 1/4 cup Fresh rosemary, chopped 1/2 cup Extra virgin olive oil 3/4 cup Parmesan cheese, grated
Gather Ingredients from the list below
1, butterflied Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
Directions
1.
Preheat the oven to 425°F and heat the grill to medium-high.
2.
Toss the potatoes with half of the olive oil and rosemary. Spread them on a foil-lined sheet pan and roast for 20 minutes, turning once halfway through.
3.
Brush the zucchini with the remaining olive oil.
4.
Grill the zucchini and pork, turning often, until the zucchini is tender and the pork reaches an internal temperature of 145°F.
5.
Remove the pork from the grill and let it rest for 8–10 minutes. Meanwhile, transfer the zucchini to a serving platter.
6.
Sprinkle Parmesan over the roasted potatoes and grilled zucchini.
7.
Slice the pork and serve immediately alongside the vegetables.
