BBQ Pork Tenderloin & Vegetable Rice - Kraft Recipes Top
Comida Kraft
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BBQ Pork Tenderloin & Vegetable Rice

Prep Time
Total Time

4 servings

Here's another HEALTHY LIVING recipe the whole family will like: BBQ-sauced pork tenderloin on a bed of brown rice, red peppers and fresh corn.

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Make It

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  • Heat greased grill to medium-high heat.
  • Grill meat, corn and peppers 12 to 15 min. or until meat is done (160ºF) and vegetables are crisp-tender, turning occasionally and brushing with 1/4 cup barbecue sauce the last 5 min.
  • Remove meat from grill; tent with foil. Cut corn kernels from cobs; coarsely chop peppers. Combine corn, peppers and rice.
  • Spoon remaining sauce over meat. Serve with rice mixture.

Special Equipment Needed

Get Organized Before Grilling

When cooking the entire meal on the grill, plan ahead so that fast-cooking foods are added to the grill last. It's okay if the meat is done before the other foods. Just place it on a clean platter, then cover with foil and let it stand up to 10 min. or until the other grilled foods are done. Standing allows the meat juices to be absorbed into the meat, resulting in better flavor.


  • 4 servings

Healthy Living

Diabetes Center

  • Carb Choices: 3-1/2 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Carbohydrate
  • 3 Meat (L)

Nutrition Bonus

This low-calorie low-fat meal, made with a variety of foods, can be part of a healthful eating plan. And as a bonus, the red pepper provides a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
Calories 370
Total fat 6g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 400mg
Carbohydrate 51g
Dietary fiber 5g
Sugars 14g
Protein 29g
% Daily Value
Vitamin A 30 %DV
Vitamin C 70 %DV
Calcium 2 %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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