Grilled Pork With Orange Thyme Glazed Vegetables Recipe

Ingredients

6

small new red potatoes, cut into 1/2-inch slices (3/4 lb.)

3

medium carrots, cut into 1/2-inch slices

3

tablespoons frozen orange juice concentrate

1

tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1

teaspoon salt

1

(3/4-lb.) pork tenderloin

2

teaspoons frozen orange juice concentrate

1/2

teaspoon coarse ground black pepper

Preparation

Heat grill. On 24x18-inch sheet of heavy-duty foil, combine potatoes and carrots; drizzle with 3 tablespoons orange juice concentrate. Sprinkle with thyme and salt. Wrap packet securely using double-fold seals, allowing room for heat expansion.

Meanwhile, cut pork tenderloin lengthwise, cutting almost to but not through bottom. Open tenderloin; press to flatten slightly. Brush both sides of pork with 2 teaspoons orange juice concentrate. Sprinkle both sides with pepper.

When ready to grill, place foil packet on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes.

Turn packet over; place pork on grill. Cook 7 minutes. Turn pork; cook an additional 4 to 6 minutes or until pork is no longer pink in center and vegetables are tender. Open packet carefully to allow steam to escape.

To serve, cut pork into slices; serve with vegetables.