Rating: 5 stars
2 Ratings
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Easy side: Prepare 1 (24-oz.) package frozen steam-and-mash potatoes according to package directions. Stir in 1/3 cup whipped chive-flavored cream cheese. Add pepper to taste and 2 Tbsp. melted butter.

Recipe by Southern Living April 2011

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Credit: Beth Dreiling Hontzas; Styling: Amy Burke

Recipe Summary test

hands-on:
10 mins
total:
50 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to 350º to 400º (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat.

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  • Sprinkle pork with 1 tsp. salt and 1/2 tsp. pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork; cover and let stand 10 minutes.

  • Preheat oven to 450º. Cut squash and zucchini into 1/2-inch slices; cut into half moons. Toss with 1 tsp. olive oil and remaining 1 tsp. salt and 1/4 tsp. pepper. Place on an aluminum foil-lined jelly-roll pan, and bake 20 minutes or until tender.

  • Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill; cover with foil, and let stand 10 minutes. Slice pork, and serve with squash medley. Sprinkle with thyme.

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