Pork Tenderloin Foil Packet
Yesterday was a hot day and the rest of the week is shaping up to be the same. We hit 102° yesterday and we are supposed to hit 107° on Friday. That is just way too hot to be doing much of anything! When it gets that hot, it is tricky to come up with a meal where you don’t have to slave over any form of heat. I really do not want to turn on the stove or oven, so these are the days where I turn to my grill. I try to pick easy recipes where little to no prep is involved, so I don’t get overworked and overheated. The most important thing for staying cool is that the meal can be cooked on the grill. I especially love when I don’t have to sit and babysit my meat on the grill, but can leave it for a set amount of time and grab it when it’s ready.
Tear off a large sheet of Reynolds Grill Foil and place your pork tenderloin in the center.
Sprinkle pork with salt and pepper and top with vegetables, drizzle of olive oil, garlic salt and cumin.
Make foil packet by bringing up two sides and folding over twice. Then fold in both open ends twice to seal. Grill on high heat with lid closed for 30-35 minutes.
When foil packet is finished, carefully open as the steam will be very hot.
- 1 Large piece of Reynolds Grill Foil, non-stick side up
- 1 medium pork tenderloin roast, or 2 small
- 20 oz small honey gold potatoes or red potatoes, sliced into ¼" thick pieces
- ¼ lb baby carrots
- ¼ lb fresh green beans
- 1 Tbs olive oil, divided
- 1 tsp garlic salt
- ½ tsp cumin
- salt and pepper
- Place pork tenderloin on the center of piece of foil and season with salt and pepper.
- Top with vegetables, garlic salt, cumin and drizzle of olive oil.
- Bring the two sides of the foil up to meet at the center, folding down twice. Then fold the two open ends twice to completely enclose food; creating a foil packet.
- With long tongs, place packet on the grill set at high, and close the lid. Cook for 30-35 minutes, or until pork is cooked through and juices run clear.