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This grilled pork tenderloin recipe is like no other. Pair it with broccoli cheddar hummus and grilled veggies on a tasty dinner platter. 366 calories and 6 Weight Watchers Freestyle SP #pork #hummus #cleaneating
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5 from 1 vote

Grilled Pork Tenderloin with Broccoli Cheddar Hummus Platter

This grilled pork tenderloin recipe is like no other. Pair it with broccoli cheddar hummus and grilled veggies on a tasty dinner platter.
Prep Time30 mins
Cook Time30 mins
Total Time3 hrs
Course: Entrees
Cuisine: American
Keyword: Healthy Dinners
Servings: 6 Servings
Calories: 369kcal

Ingredients

The Pork:

The Vegetables:

  • 10 ounces zucchini, cut into ¼-inch strips lengthwise
  • 8 ounces cherry tomatoes
  • 2 teaspoon olive oil divided
  • ¼ teaspoon salt divided

The Hummus:

  • 4 ounces broccoli florets about 2 cups
  • 14 ounce can reduced-salt chickpeas, drained & rinsed
  • 1 clove garlic minced
  • 2 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 3 tablespoons water plus more if needed
  • 1/8 teaspoons salt
  • 4 ounces Sargento Chef Blends 4 State Cheddar
  • pita bread for serving

Instructions

The Pork:

  • In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, rosemary, salt and pepper, then stir in the garlic. Transfer to a large reseaslable plastic bag. Add the pork tenderloin and massage to coat. Marinate in the refrigerator for at least 2 hours, and up to overnight. Remove from the fridge 30 minutes before grilling.
  • Preheat the grill for high heat on one side and medium heat on the other side. Lightly brush the grill with oil.
  • Grill the pork for 3 minutes per side on the high heat. Move the pork to the cooler section of the grill and cook until a thermometer inserted in the center reads 140 degrees F, about 12 to 15 minutes.
  • Remove the pork from the grill and let rest for 10 minutes. Slice into rounds, then cut into strips.

The Vegetables:

  • Brush both sides of the zucchini with 1 teaspoon of the olive oil and season with 1/8 teaspoon salt.
  • Place the cherry tomatoes in a small bowl and toss with the remaining 1 teaspoon olive oil and 1/8 teaspon salt. Thread the tomatoes onto metal or wooden skewers. If using wooden skewers, first soak them in warm water for 30 minutes.
  • Grill the vegetables over medium heat until browned and tender, 2 to 3 minutes per side for the zucchini and 3 to 4 minutes per side for the tomatoes. Remove the tomatoes from the skewers.

The Hummus:

  • Bring a medium saucepan of water to a boil. Add the broccoli and cook until tender, 2 to 3 minutes. Drain and immediately plunge into a bowl of ice water.
  • In the bowl of a food processor, combine the broccoli, chickpeas, garlic, olive oil, lemon juice, 3 tablespoons water and salt. Puree until smooth.
  • Add the cheese and puree again until smooth. Add more water to reach a smooth consistency, if necessary.

Putting It Together:

  • On a dinner plate, spread out 1/3 cup of the hummus and top with a quarter of the pork (about 2 ½ ounces) and a sixth of the grilled zucchini and tomatoes.
  • Repeat with 5 other dinner plates and the remaining ingredients.
  • Serve with pita bread.

Notes

Weight Watchers Points: 6 (Freestyle SmartPoints), 9 (Points+)

Nutrition

Serving: 1Platter | Calories: 369kcal | Carbohydrates: 15g | Protein: 25g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 723mg | Potassium: 687mg | Fiber: 4g | Sugar: 3g | Vitamin A: 595IU | Vitamin C: 40.3mg | Calcium: 186mg | Iron: 2.3mg