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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Grilled Pork Tenderloin with Squash Medley

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.

Southern Living APRIL 2011

  • Yield: Makes 4 servings
  • 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.

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Grilled Pork Tenderloin with Squash Medley Recipe

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