• Grilled Pork Tenderloin and Vegetable Packets

Grilled Pork Tenderloin and Vegetable Packets

63 4 servings, 1/4 recipe (249 g) each
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4 servings, 1/4 recipe (249 g) each

This easy-to-make foil-pack recipe uses fig balsamic dressing to both marinate the pork tenderloin and flavour the sweet potatoes. And since both are grilled in foil packs, cleanup is a snap!

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What You Need

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Make It

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  • Mix 1/4 cup dressing and ginger until blended; pour over meat in shallow dish. Turn to evenly coat meat. Refrigerate 30 min. to marinate, turning meat occasionally.
  • Meanwhile, toss vegetables with remaining dressing; spoon onto large sheet of heavy-duty foil. Fold to make packet.
  • Heat barbecue to medium-high heat. Remove meat from marinade; discard marinade. Place meat on second large sheet of heavy-duty foil; fold to make second packet. Grill both packets 15 to 18 min. or until meat is done (160ºF) and vegetables are crisp-tender. Cut slits in foil to release steam before opening packets. Sprinkle vegetables with Parmesan. Slice meat. Serve with vegetables.

Special Extra

Garnish with chopped fresh parsley before serving.


Prepare using Kraft Sun-Dried Tomato & Oregano Dressing.


  • 4 servings, 1/4 recipe (249 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (249 g) each
Calories 310
% Daily Value
Total fat 11g
Saturated fat 3g
Cholesterol 70mg
Sodium 380mg
Carbohydrate 28g
Dietary fibre 4g
Sugars 14g
Protein 26g
Vitamin A 70 %DV
Vitamin C 30 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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