Hickory-Planked Pork Tenderloin with Rosemary Dijon 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

Preparation

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).