Grilled Pork Tenderloin with Squash Medley

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-On: 10 Minutes
Total: 50 Minutes

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

Preparation

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.

Note:

April 2011