Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Hands-On Time
10 Mins
Total Time
50 Mins
Makes 4 servings

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.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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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Ratings & Reviews

sccook's Review

May 12, 2011
Loved the pork tenderloin! I would definitely make this again. I used dried thyme in place of fresh. I coated the tenderloin with the marinade and left it in the refrigerator overnight. It was great. Like the previous reviewer, I think this would be good on other meats - chicken or lamb. I did not try the squash part of the recipe either, but served it with squash casserole and butterbeans.

cather84's Review

March 28, 2011
This marinade was delicious and super easy. Perfect for when you don't have all day to marinate meat. I also used it for grilled chicken breasts, and it was wonderful!! (I didn't make the squash)