Rosemary-crusted Pork Tenderloin with Grilled Veggies

½ cup fresh rosemary leaves

¼ cup loosely packed parsley

1/4 cup toasted walnuts, chopped

¼ cup grated Romano cheese

¼ cup Fresh Thyme extra-virgin olive oil, plus 2 Tbsp. for grilling

2 garlic cloves

1 (1/2 to 2 lb.) pork tenderloin

Fresh Thyme salt and black pepper

1 yellow squash, halved

1 zucchini, halved

1 red onion, peeled and quartered with root still intact

4 campari or roma tomatoes, halved

2 lemons, quartered

1. To make pesto, in a food processor, combine rosemary, parsley, walnuts, Romano cheese, ¼ cup olive oil, and garlic cloves. Cover and pulse until smooth. Divide into two bowls.
2. Preheat grill for direct cooking over medium heat (350°F).
3. Season pork with salt and pepper; rub with 1 Tbsp. olive oil.
4. Grill pork for 10 minutes, turning once.
5. Reduce heat to medium-low (325°F) and brush half the pesto on pork. Cook 10 to 15 minutes more or until pork reaches an internal temp of 145°F and pesto forms a crust, turning occasionally.
6. Let pork rest 5 to 10 minutes.
7. Meanwhile, increase grill heat to medium (350°F). Toss vegetables and lemons in remaining 1 Tbsp. olive oil and season with salt and pepper. Grill 2 to 3 minutes per side or until crisp-tender. Slice vegetables before serving.
8. Slice pork; serve meat with vegetables. Garnish with remaining pesto and grilled lemon wedges for squeezing.

Each serving contains: 250 calories, 15 g fat, 3 g saturated fat, 0 g trans fat, 49 mg cholesterol, 308 mg sodium, 9 g carbohydrates, 3 g fiber, 5 g sugar, 22 g protein. Daily values: 19% vitamin A, 43% vitamin C, 10% calcium, 9% iron.