Ingredients:
3 lb boneless Pork Tenderloin cut into 1/2 inch medallions
1 tsp of salt
1/2 tsp of pepper
1 can of black beans, drained and rinsed
1 cup of frozen corn
1 cup of shredded carrots
2 tsp of chili powder
1 tbsp of cumin
3 tbsp of Olive oil – and extra to coat the foil
1 cup of shredded Mexican Cheese mix
Instructions:
Preheat the grill or oven to 375 degrees. Measure out the ingredients. Then, cut the tenderloins into medallions and set them aside.
Cut the heavy-duty foil into 4 pieces on the counter large enough to hold each mound of food. Add a drizzle of oil to the foil.
Then, add the pork tenderloin medallions. Sprinkle salt and pepper on them.
Add the corn, carrots, black beans, cumin, and chili powder to a bowl, and mix well.
Pour some of the seasoned vegetables on the pork. Evenly distribute it through all four foil packs.
Read the rest of the recipe at
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