Market-fresh new mixed grill

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10 min


4 servings

* PLUS Grilling Time: 25 minutes


  • 2 large bell peppers , preferably different colours
  • 1 medium eggplant
  • 1 large red onion
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1 pork tenderloins , about 375 g
  • 4 sausages , preferably smoked and cured


  • Lightly oil grill and preheat barbecue to high. Core and seed peppers, then slice into quarters. Slice unpeeled eggplant into 1/2-inch- (1-cm-) thick rounds. Slice onion into 4 thick rounds. In a large bowl, stir oil with garlic, thyme and salt. Remove 2 teaspoons (10 mL) oil-garlic mixture and place in a small dish. Set aside. Add vegetables to large bowl, then toss to evenly coat.
  • Place tenderloin on a large plate. Brush with saved 2 teaspoons (10 mL) oil-garlic mixture. Place tenderloin on grill. Reduce heat to medium-high and grill with lid down for 10 minutes. Prick sausages in several places. Add sausages and vegetables to grill. Grill with lid closed until pork feels firm and an instant-read thermometer inserted in meat reads 155F (70C), vegetables are lightly charred and just tender and sausages are hot, about 15 more minutes. Turn tenderloin and sausages at least once. Remove meat and vegetables from grill as they are done and serve together. Great with Light Dijon Cream (below) and mashed potatoes.

Nutrition (per serving)

  • Calories
  • 573,
  • Protein
  • 39.5 g,
  • Carbohydrates
  • 22.1 g,
  • Fat
  • 36.5 g,
  • Fibre
  • 5.1 g,
  • Sodium
  • 1438 mg.

Throw a pork tenderloin on the grill along with a mix of your favourite sausages for a season finale barbecue. The addition of colourful peppers, eggplant and red onion rounds it out for a full meal. Heap onto a large platter and serve with our tangy dipping sauce and fresh crusty bread for an easy self-serve dinner.

Make it your own

Instead of eggplant, use slices of fennel, cored unpeeled apple or pear halves. If you want to grill potatoes, boil new potatoes until partially cooked, about 10 minutes. Lightly coat with oil and thread on skewers. Grill until brown, about 10 minutes. Chorizo, light turkey or hot Italian sausages are flavourful alternatives to smoked sausages.

Light Dijon Cream

In a small bowl, stir 1/2 cup (125 mL) light sour cream with 3 tablespoons (45 mL) Dijon, 1 tablespoon (15 mL) liquid honey and 1/2 tsp (2 mL) dried dillweed. Taste and stir in another teaspoon (5 mL) Dijon, if needed. Serve in individual ramekins for dipping or in a small dish for passing around. Makes 3/4 cup (150 mL)