Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes

Photo: Oxmoor House

Yield: 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 22%
  • Fat: 5.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 26g
  • Carbohydrate: 16.1g
  • Fiber: 1.3g
  • Cholesterol: 74mg
  • Iron: 2.3mg
  • Sodium: 439mg
  • Calcium: 37mg

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).
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