GOOD EATS
License to grill Don’t limit your summer backyard barbecue to the same old burgers and dogs. RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
SOUTHWEST PORK TENDERLOIN Prep: 15 minutes | Cook: 35 minutes | Servings: 8 2-pound pork loin 2 pounds zucchini 4 tablespoons olive oil ¼ teaspoon garlic salt 2 tablespoons (1 packet) ¼ teaspoon pepper taco seasoning 8 ears of fresh corn, shucked Preheat grill to 350 F. Rub pork loin with some of the olive oil and then season with taco seasoning, making sure to cover the entire loin. Let rest for 15 minutes before grilling. Thickly slice the zucchini lengthwise, lightly brush with olive oil, and sprinkle with garlic salt and pepper. Set aside. Grill pork loin for 30 minutes, rotating occasionally, until thermometer reaches an internal temperature of 145 F. Remove from grill and let rest 10 minutes before slicing. Meanwhile, lightly oil grate and place zucchini and corn directly on the grill. Keep a close eye, flipping after a minute or two. Once they have grill marks and are tender, they’re done. Per serving: 496 calories, 25 grams fat (7 grams saturated fat), 91 milligrams cholesterol, 383 milligrams sodium, 35 grams total carbohydrates, 6 grams fiber, 37 grams protein.
JULY 2021 • OHIO COOPERATIVE LIVING 15
