Ingredients
- 1 Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin, butterflied1
- 3 Russet potatoes, sliced into thin wedges3
- 3 Zucchini, sliced in half lengthwise3
- 1/4 cup Fresh rosemary, chopped1/4 cup
- 1/2 cup Extra virgin olive oil1/2 cup
- 3/4 cup Parmesan cheese, grated3/4 cup
Instructions
Heat grill to medium-high heat
Preheat oven to 425 degrees
Toss the potatoes with half of the extra virgin olive oil and rosemary. Spread out in an even layer on a sheet pan lined with foil and roast in the oven, for about 20 minutes, turning once during cooking. Remove and reserve
While the potatoes are cooking, brush the zucchini with the remaining extra virgin olive oil
Cook the zucchini and pork on the grill, turning often, until the zucchini is cooked just tender and the pork reaches an internal temperature of 145 degrees
Remove the zucchini and pork from the grill, placing the zucchini on a serving platter, and allowing the pork to rest 8-10 minutes
When the pork has rested, sprinkle the parmesan cheese over the potatoes and zucchini. Slice the pork medium-thin and add to the platter with the zucchini
Serve immediately
