Hickory-Planked Pork Tenderloin With Rosemary-Dijon Potatoes |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Cooking Light Ingredients:
1/4 cup dijon mustard |
1 tablespoon honey |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon chopped fresh rosemary |
2 garlic cloves, minced |
1 (1 lb) pork tenderloin |
2 cups sliced red potatoes (1/4-inch slices) |
1 tablespoon fresh lemon juice |
Directions:
1. Immerse and soak plank in water 1 hour; drain.
2. Prepare grill for indirect grilling; heat one side of grill to high heat.
3. Combine mustard, honey, pepper, rosemary, and garlic in a bowl; stir well with a whisk.
4. Brush half the mustard sauce over pork.
5. Place potato in a microwave-safe bowl; cover with plastic wrap.
6. Microwave at HIGH 1 minute; add remaining mustard mixture and juice; toss gently to coat.
7. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred.
8. Carefully turn plank over; move to cool side of grill.
9. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer.
10. Cover and grill 20 minutes or until a meat thermometer reads 160°.
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