Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes
4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)
Photo: Oxmoor House
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
How to Make It
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).
Mixed reviews on this. I didn't use a hickory plank but used hickory pellets in our Traeger grill. I felt the mustard sauce could've easily been doubled with more going to marinate the pork for a few hours ahead of grilling. My 19 year old loved the prep on the potatoes. I microwaved them 2 minutes and grilled them on a grill pan. Some areas were over-cooked and some under. I wasn't a huge fan. I might try this again but we all agreed we've had better CL pork tenderloin recipes.