Slice Smithfield Marinated Tenderloin into thin medallions. (See video below for visual instruction.)

Prepare wild rice as directed on the package.

Preheat grill to 400°F.

Place corn on the grill to get it started while slicing veggies. It will need to cook for a total of 15-20 minutes; turn it every 5 minutes.

Mandolin slice zucchini, slice mushrooms and cut bell pepper for easier grilling.

Toss sliced veggies together with olive oil and salt and pepper.

Coat grill with oil, preheat on medium high heat and grill pork medallions for 5-7 minutes per side, turning half way through. Pork is done when the internal temperature reaches 145° with a meat thermometer.

Place veggies on preheated grill, and grill until veggies are tender, approximately 5-7 minutes, depending on the thickness of the veggies.

Remove everything from grill, and let pork rest for 4-5 minutes.

Shuck the corn, and use a sharp knife to cut the kernels off the cob.

Assemble bowls by starting with wild rice, and topping with pork medallions, grilled veggies, corn, avocado and fresh sliced grape tomatoes.

Season with salt and pepper, and enjoy!