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DIRECTIONS
In a large container
or resealable plastic
bag, combine pesto,
balsamic, garlic, salt,
and pepper. Add pork
loin fillets, coat with the
marinade, and marinate
in the refrigerator for
1 to 3 hours.
Plug thermometer
into unit. Insert grill
grate in unit and close
hood. Select GRILL, set
temperature to MED, then
select PRESET. Use the
arrows to the right of the
display to select PORK.
Use the arrows to the
left of the display to set
desired doneness. Press
START/STOP to begin
preheating.
While unit is preheating,
combine vegetables,
canola oil, salt, and
pepper in a mixing bowl.
Mix until evenly coated.
Insert thermometer
horizontally into the
center of the thickest
part of the largest
fillet (see thermometer
placement instructions
on page 7).
When unit beeps to
signal it has preheated,
place fillets and
vegetables on grill
grate. Close hood over
the thermometer cord.
When unit beeps and
the display reads FLIP,
use silicone-tipped tongs
to flip the fillets and
vegetables. Close hood
to continue cooking.
When unit beeps to
signal the fillets have
almost reached the
desired doneness,
transfer fillets to a
plate or cutting board
with thermometer still
inserted. Allow to rest
for 10 minutes or until
thermometer indicates
final temperature has
been reached.
When resting is
complete, serve fillets
with vegetables.
Kickstarter Recipe
Pork Loin Fillets with Grilled Vegetables
BEGINNER RECIPE
PREP: 5 MINUTES | MARINATE: 1–3 HOURS | PREHEAT: APPROX. 10 MINUTES
GRILL: BASED ON DESIRED DONENESS | MAKES: 4 SERVINGS
INGREDIENTS
1 6-ounce jar pesto
3 tablespoons balsamic vinegar
1 teaspoon garlic, minced
Kosher salt, as desired
Ground black pepper, as desired
2 uncooked pork loin fillets (1 pound each)
1 medium bell pepper, cut in 2-inch pieces
1 medium onion, peeled, cut in 2-inch pieces
1 medium zucchini, sliced in
1
/2-inch-thick rounds
1 medium yellow summer squash,
sliced in
1
/2-inch-thick rounds
2 tablespoons canola oil