Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The mustard glaze does double duty on the pork and potatoes. Jump-start the pork and potatoes in the microwave, so they'll come off the grill with the pork.
Ingredients[]
- 1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
- 1/4 cup Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh rosemary
- 2 garlic cloves, minced
- 1 (1-pound) pork tenderloin, trimmed
- 2 cups (1/4-inch-thick) slices red potato (about 8 ounces)
- 1 tablespoon fresh lemon juice
Directions[]
- To prepare plank, immerse and soak plank in water 1 hour; drain.
- Prepare grill, heating one side to medium and one side to high heat.
- Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk.
- Brush half of mustard mixture over pork.
- Place potato in a microwave-safe bowl, and cover with plastic wrap.
- Microwave at HIGH 1 minute.
- Add remaining mustard mixture and juice; toss gently to coat.
- Place plank on grill rack over high heat; grill 5 minutes or until lightly charred.
- Carefully turn plank over; move to cool side of grill.
- Place pork in middle of charred side of plank; arrange potato mixture around pork in a single layer.
- Cover and grill 20 minutes or until a meat thermometer registers 160° (slightly pink).
Yield: 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)