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Grilled Pork With Orange-Thyme Glazed Vegetables

6 small red potatoes, cut into 1/2 inch slices
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
34 lb pork tenderloin
2 teaspoons frozen orange juice concentrate
12 teaspoon coarse ground black pepper


Heat grill. On 24X18 inch sheet of heavy duty foil, combine potatoes and carrots; drizzle with 3 Tbsp 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 Tsp orange juice concentrate. Sprinkle both sides with pepper. When ready to grill, place foil packet of medium coals or gas grill. Charcaol 4 to 6 inches from coals. Cook 10 minutes. Turn packet over; Place pork on grill. Cook 7 minutes. Turn pork; cook an additional 4 to 6 minutes until no longer pink in center and vegetables are tender. Open packet carefully to allow steam to escape. To serve, cut pork on slices; serve with vegetables.

Source: www.food.com