Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2003


Credit: Oxmoor House

Recipe Summary

4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)


Ingredient Checklist


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

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

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

  • 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.

  • 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).

Nutrition Facts

216 calories; calories from fat 22%; fat 5.3g; saturated fat 1.4g; mono fat 2.2g; poly fat 0.8g; protein 26g; carbohydrates 16.1g; fiber 1.3g; cholesterol 74mg; iron 2.3mg; sodium 439mg; calcium 37mg.