Grilled Pork Tenderloin with Squash Medley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Prepare 1 (24-oz.) package frozen steam-and-mash potatoes according to package directions. Stir in 1/3 cup whipped chive-flavored cream cheese. Add pepper to taste and 2 Tbsp. melted butter. Ingredients:
1 (1-lb.) pork tenderloin |
2 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
2 tablespoons dijon mustard |
1 tablespoon chopped fresh thyme |
1 tablespoon olive oil |
1 tablespoon honey |
1 garlic clove, minced |
2 yellow squash |
2 zucchini |
1 teaspoon olive oil |
1 teaspoon fresh thyme leaves |
Directions:
1. Preheat grill to 350º to 400º (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Sprinkle pork with 1 tsp. salt and 1/2 tsp. pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork; cover and let stand 10 minutes.
3. Preheat oven to 450º. Cut squash and zucchini into 1/2-inch slices; cut into half moons. Toss with 1 tsp. olive oil and remaining 1 tsp. salt and 1/4 tsp. pepper. Place on an aluminum foil-lined jelly-roll pan, and bake 20 minutes or until tender.
4. Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill; cover with foil, and let stand 10 minutes. Slice pork, and serve with squash medley. Sprinkle with thyme.
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