- 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
How to Make It
Preheat grill to 350º to 400º (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat.
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.
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.
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.