Grilled Pork With Pesto Butter And Vegetables - cooking recipe

Ingredients

4 None medium pink-skinned potatoes, cut into 3/4 inch slices
2 None small zucchinis, thickly sliced diagonally
1 None medium red pepper, cut into 3/4 inch slices
1 None medium yellow pepper, cut into 3/4 inch slices
2 tbsp vegetable or olive oil
1 clove garlic, crushed
4 None pork tenderloin medallions, about 6 oz each
4 tbsp butter, at room temperature
1 tbsp basil pesto

Preparation

Arrange potato in a single layer on a plate lined with paper towels. Sprinkle with a little water and top with another paper towel. Microwave on High 2-3 mins, until just tender.
Heat a grill pan or barbecue to medium-high. Place potato, zucchini, pepper, oil and garlic in a large bowl and toss to coat. Season with salt and pepper. Cook vegetables, turning occasionally, 4-5 mins, until golden brown and tender. Add pork and cook with vegetables, 2-3 mins each side, until tender.
For the pesto butter, combine butter and pesto in a small bowl. Spoon vegetables onto serving plates. Top with pork and pesto butter to serve.