Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes

Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes Recipe
Photo: Oxmoor House

Yield:

4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 22 %
Fat 5.3 g
Satfat 1.4 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 26 g
Carbohydrate 16.1 g
Fiber 1.3 g
Cholesterol 74 mg
Iron 2.3 mg
Sodium 439 mg
Calcium 37 mg

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

Preparation

Immerse and soak plank in water for 1 hour; drain.

To prepare grill for indirect grilling, heat one side of grill to high heat.

Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.

Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the 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 the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).

Note:

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note