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Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes

Photo: Oxmoor House
Yield 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)

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

Nutrition 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

How to Make It

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

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

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

  4. 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.

  5. 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).