stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.32.168 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Step-by-step instruction without your screen going to sleep
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Utensils
Silicone-Tipped Tongs
Step 1
Brush each pork tenderloin with 1 tablespoon canola oil, then season with herbs de Provence, salt, and pepper. Toss the zucchini with the remaining canola oil then season with salt and pepper.
Step 2
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close the hood. select GRILL, set temperature to HI, set time to 30 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 3
When unit beeps to signify it has preheated, open hood and place both tenderloins on grill grate, gently pressing them down to maximize grill marks. Close hood.
Step 4
When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the tenderloins. Close hood and continue cooking.
Step 5
When unit beeps to signal the tenderloins are almost done cooking, transfer to a plate or cutting board and allow to rest for 5 minutes before cutting.
Step 6
While the tenderloins are resting, place zucchini spears on grill grate, flesh side down, and close the hood. Select GRILL, set temperature to MAX, and set time to 5 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button and leave hood open.
Step 7
Flip spears throughout cooking to ensure there are grill marks on all sides. When cooking is complete, remove the zucchini from the grill and serve with slices of the pork tenderloin.
Brush each pork tenderloin with 1 tablespoon canola oil, then season with herbs de Provence, salt, and pepper. Toss the zucchini with the remaining canola oil then season with salt and pepper.
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Step 2 of 7
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place and close the hood. select GRILL, set temperature to HI, set time to 30 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Step 3 of 7
When unit beeps to signify it has preheated, open hood and place both tenderloins on grill grate, gently pressing them down to maximize grill marks. Close hood.
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Step 4 of 7
When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the tenderloins. Close hood and continue cooking.
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Step 5 of 7
When unit beeps to signal the tenderloins are almost done cooking, transfer to a plate or cutting board and allow to rest for 5 minutes before cutting.
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Step 6 of 7
While the tenderloins are resting, place zucchini spears on grill grate, flesh side down, and close the hood. Select GRILL, set temperature to MAX, and set time to 5 minutes. Press the dial to begin cooking. Since the grill will already be hot, skip preheating by pressing the PREHEAT button and leave hood open.
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
Step 7 of 7
Flip spears throughout cooking to ensure there are grill marks on all sides. When cooking is complete, remove the zucchini from the grill and serve with slices of the pork tenderloin.
2
pork tenderloins
60ml
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
2
pork tenderloins
1/4 cup
canola oil, divided
4 tablespoons
dried herbs de Provence
Kosher salt, as desired
Ground black pepper, as desired
3
zucchini, cut lengthwise into 4 spears (12 spears total)
