Description
Easy grilling (affiliate) dish for summer dinners.
Ingredients
- 3 lb boneless Pork Tenderloin cut into 1/2 inch medallions
- 1 tsp of salt
- 1/2 tsp of pepper
- 1 can of black beans, drained and rinsed
- 1 cup of frozen corn
- 1 cup of shredded carrots
- 2 tsp of chili powder (affiliate)
- 1 tbsp of cumin (affiliate)
- 3 tbsp of Olive oil (affiliate) - and extra to coat the foil
- 1 cup of shredded Mexican Cheese mix
Instructions
- Preheat the grill or oven to 375 degrees. Measure out the ingredients. Then, cut the tenderloins into medallions and set them aside.
- Cut the heavy-duty foil into 4 pieces on the counter large enough to hold each mound of food. Add a drizzle of oil to the foil.
- Then, add the pork tenderloin medallions. Sprinkle salt and pepper on them.
- Add the corn, carrots, black beans, cumin (affiliate), and chili powder (affiliate) to a bowl, and mix well.
- Pour some of the seasoned vegetables on the pork. Evenly distribute it through all four foil packs.
- Drizzle the olive oil (affiliate) on top of all four piles.
- Add the Mexican cheese over all four piles and wrap them to seal the food. Start from the top and then wrap the sides.
- Add to the grill or oven and cook for 30 minutes or until the pork is 145 degrees at least.
- Open it at the 10-minute mark and check the ingredients. Move the packets around the oven or grill so they all cook evenly. Remove and let cook for a few minutes, then open and enjoy.
Nutrition
- Serving Size: 1
- Calories: 784.59 kcal
- Sugar: 2.77 g
- Sodium: 1186.16 mg
- Fat: 34.49 g
- Saturated Fat: 12.0 g
- Trans Fat: 0.51 g
- Carbohydrates: 30.17 g
- Fiber: 9.88 g
- Protein: 86.61 g
- Cholesterol: 254.79 mg