Grilled Mustard Sage Pork Tenderloin and Potato Salad

By á-143

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

Preparation

Step 1

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.