Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes

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

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).

Nutritional Information

Calories:

216 (22% from fat)

Fat:

5.3g (sat 1.4g,mono 2.2g,poly 0.8g)

Protein:

26g

Carbohydrate:

16.1g

Fiber:

1.3g

Cholesterol:

74mg

Iron:

2.3mg

Sodium:

439mg

Calcium:

37mg