Grilled Mustard Sage Pork Tenderloin and Potato Salad

Grilled Mustard Sage Pork Tenderloin and Potato Salad
Grilled Mustard Sage Pork Tenderloin and Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tbsp each Dijon mustard and grainy mustard

  • 1

    tbsp minced fresh sage (or 1/2 tsp dried)

  • 1

    tbsp each extra virgin olive oil and cider vinegar

  • 1

    tsp packed brown sugar

  • 2

    small cloves garlic minced

  • 1

    lb pork tenderloin

  • 1/2

    tsp each salt and pepper

  • 1

    lb mini red potatoes quartered

  • 2

    tbsp light mayonnaise

  • 2

    tbsp chopped gherkin pickles

  • 2

    green onions chopped

Directions

In glass bowl, combine Dijon and grainy mustards, sage, oil, vinegar, sugar and garlic. Remove 1 tbsp and reserve for potato salad. Add pork to bowl, turning to coat. Cover and refrigerate for 10 minutes or for up to 8 hours. Place pork on greased grill over medium heat; close lid and grill turning once, until juices run clear when pork is pierced and just a hint of pink remains inside about 20 minutes. Sprinkle with half each of the salt and pepper Let stand for 5 minutes before slicing. Meanwhile, in saucepan of boiling salted water, cover and cook potatoes until tender, about 10 minutes. Drain; let cool. In bowl, combine mayonnaise, pickles, green onions, remaing salt and pepper and reserved mustard mixture. Add potatoes; toss to coat. Serve with pork.

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