Loved the pork tenderloin! I would definitely make this again. I used dried thyme in place of fresh. I coated the tenderloin with the marinade and left it in the refrigerator overnight. It was great. Like the previous reviewer, I think this would be good on other meats - chicken or lamb. I did not try the squash part of the recipe either, but served it with squash casserole and butterbeans.
Grilled Pork Tenderloin with Squash Medley
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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Total: 50 Minutes
- 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
- 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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