Pork Tenderloin with Grilled Potatoes and Green Beans


Main Dish
Pork Tenderloin with Grilled Potatoes and Green Beans

Primary Media

Sliced pork, fresh green beans, halved potatoes, and fresh thyme on a white square plate

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    For school nights or weekend cookouts, you can't go wrong with grilled tenderloins. For a complete meal on the grill, prepare a side of potatoes and green beans tucked inside a foil packet. 

    Recipe Tags

    Servings and Ingredients

    Serves 6
    2 pork tenderloins, about 2 1/2 pounds total, trimmed
    2 tbsp. Hy-Vee Select olive oil
    6 tbsp. Hy-Vee Hickory House Breath Buster roasted garlic-and-herb seasoning rub
    ⅔ lbs. baby red potatoes, cut into chunks
    ⅔ lbs. Yukon gold potatoes, cut into chunks
    ⅔ lbs. fresh green beans, trimmed
    6 tbsp. Hy-Vee unsalted butter
    8 fresh thyme sprigs, divided
    ⅓ c. dry white wine
    Hy-Vee salt and Hy-Vee black pepper, to taste

    Things To Grab

    • Heavy-duty aluminum foil
    • Grill
    • Meat thermometer


    1. Brush tenderloins with olive oil and coat with seasoning rub; leave tenderloins at room temperature for 30 minutes before grilling.
    2. Meanwhile, lay out six 12-by-18-inch rectangles of heavy-duty aluminum foil. Divide potatoes, green beans, butter, 6 sprigs of thyme and white wine among pieces of foil. Season generously with salt and pepper, then fold foil over vegetable mixture and folding edges to seal packets tightly.
    3. Prepare one side of grill for direct medium heat and the other for direct medium-low heat. Grease grates with non-stick spray.
    4. Place vegetable packets on grill over direct medium-low heat and grill until vegetables are tender and cooked through, about 30 minutes.
    5. Grill tenderloin, covered, over direct medium heat for about 25 to 30 minutes, rotating pork every 5 minutes, or until internal temperature reaches 145 degrees. Remove pork from grill, tent with foil, and let rest 5 minutes.
    6. To serve, carefully open foil packets and serve with pork. Garnish with 2 remaining thyme sprigs.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 155mg
    • Sodium: 420mg
    • Total Carbohydrates: 29g
    • Protein: 43g

    Daily Values

    Vitamin A 20%
    Vitamin C 35%
    Iron 35%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Back to School 2015.