A grill basket is useful with this recipe eliminating the danger of vegetables getting lost through the grill bars.

Recipe Tags:

Cooking time: 20 to 25 minutes, Marinating Time: 4 to 6 hours

Preparation Time:

Servings: 4

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Ingredients

  • 3 tbsp (50 mL) grain mustard
  • 1 lb (500 g) pork tenderloin
  • 1 each Ontario Sweet Green, Red and Yellow Pepper, cut into 6 strips
  • 1 each Ontario Green and Yellow Zucchini, cut into 1-inch (2.5 cm) thick rounds
  • 12 large Ontario Mushrooms
  • 12 Ontario Cherry Tomatoes
  • 2 tbsp (25 mL) vegetable oil
  • 1 tsp (5 mL) dried thyme
  • Pinch each salt and pepper
  • Half lemon

Instructions

In shallow glass dish, spread mustard over pork.  Refrigerate to marinate for 4 to 6 hours.  Remove from refrigerator for 15 minutes before grilling.

In large bowl, toss together sweet peppers, zucchini, mushrooms, tomatoes, oil, thyme, salt and pepper until vegetables are coated.  Cook pork for 5 minutes turning and basting with marinade occasionally.

Add peppers and zucchini; cook, turning vegetables occasionally and basting pork, for 10 minutes.  Add mushrooms; cook for 5 minutes.  Add tomatoes, cook for 5 minutes.  Continue cooking until vegetables are tender and juices run clear when pork is pierced.

Transfer pork and vegetables to platter; tent with foil and let stand for 5 minutes.  Squeeze lemon juice over vegetables.  Slice pork and serve.