Memorial Day Recipe: BBQ Pork Tenderloin

BBQ Pork Tenderloin with Grilled Vegetables and Quinoa & Brown Rice

Difficulty: Medium  |  Time to Prepare: 40 minutes  |  Feeds: 4-6

Tangy BBQ sauce, beautifully grilled pork tenderloin and in-season vegetables complement our Organic Quinoa & Brown Rice in this delicious recipe that is sure to be a hit at your Memorial Day Weekend Barbecue!

bbq tenderloin 1


  • 1½ lb. Pork Tenderloin (1 large or two small tenderloins), silver-skin removed
  • 6 Tbsp. Olive Oil, divided
  • 5-6 Tbsp. Barbecue Seasoning
  • 1 Small Zucchini, cut on a bias into ½-in. slices
  • 1 Small Yellow Squash, cut on a bias into ½-in. slices
  • 1 Small Red Onion, peeled and sliced into ½-in. slices
  • 1 Small Red Bell Pepper, cut into planks
  • Sea Salt and Pepper, to taste
  • ¼ Cup Barbecue Sauce
  • 2 Bags (10 oz.) Path of Life Organic Quinoa & Brown Rice


  1. Heat grill over medium heat. Brush pork with 2 tbsp. of the olive oil and season with barbecue seasoning. Set aside.
  2. Brush vegetables with remaining oil and season with salt and pepper. Place vegetables onto grill. Grill zucchini and squash 5-6 minutes turning once or until crisp tender. Grill onion and pepper an additional 3-4 minutes, turning once or until crisp tender. Set vegetables aside.Grilled Vegetables
  3. Place pork onto grill. Grill 12-15 minutes or until reaches desired temperature, turning occasionally. Brush with barbecue sauce and grill an additional 1 minute. Transfer pork to a cutting board and tent with foil.
  4. Meanwhile, prepare Quinoa & Brown Rice according to package directions. Coarsely chop vegetables and slice pork into medallions. Serve pork with Quinoa & Brown Rice and vegetables.

Angle Close Up of Board

bbq tenderloin bowl