This delicious Grilled Pork Loin with Tomato Basil Rice comes together in under 30 minutes!
This is a sponsored post written by me on behalf of Smithfield® Marinated Pork. The opinions and text are all mine.
With the help of Smithfield® Marinated Pork, this recipe comes together in no time flat. Grilling isn’t just for weekends! Fast and flavorful, the pork is marinated and ready to go out of the package.
I grilled the peppercorn and garlic flavor I purchased at Food Lion. It’s available in a variety of flavors across tenderloins, loin filets and roasts. Just take it out of the package and throw it on the grill. No extra marinades or seasonings are needed whatsoever!
While my grill was heating, I prepared the tomato basil rice. Using instant rice slashes time in this recipe and it complements the grilled pork loin perfectly.
Be sure to look for Smithfield® Marinated Pork at your local Food Lion, it’s an easy meal solution for any night of the week. REAL FLAVOR, REAL FAST!Print
- 2 (18.4-ounce) packages Smithfield® Peppercorn and Garlic Pork Tenderloin
For the Tomato Basil Rice:
- 2 cups chicken or vegetable broth
- 2 cups uncooked instant rice
- 1 cup chopped yellow onion (about 1/2 of a medium yellow onion)
- 1 teaspoon olive oil
- 2 cups seeded and chopped tomatoes (about 2 medium tomatoes)
- 3 tablespoons fresh chopped basil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Brush and oil grill grate and heat charcoal or gas grill to medium.
While grill is heating, prepare the tomato basil rice:
- In a large saucepan over medium high heat, bring broth to a boil. Add rice, stir well, cover and remove from heat. Let stand covered for 5 minutes.
- While rice is covered, heat olive oil over medium high heat. Saute onions until tender, about 2 minutes. Add tomatoes, basil, salt and garlic powder. Stir well to combine and heat through, about 1 minute. Add tomato basil mixture to rice and stir well.
- Place pork tenderloin on heated grill and cook approximately 18-20 minutes, turning once.
The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.
Tomato Basil Rice adapted from Taste of Home
Sponsored post written by me on behalf of Smithfield® Marinated Pork. The opinions and text are all mine.