Grilled Pork Tenderloin and Curry Potato Salad

Name: Grilled Pork Tenderloin and Curry Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 to 15 red potatoes; Kosher salt and freshly ground black pepper; 1/2 cup mayonnaise; 1 to 2 tablespoons Dijon mustard; 1 teaspoon sweet relish; 1/2 red onion, finely diced; 1/2 red bell pepper, finely diced; A few green onions, finely diced; Curry powder, for seasoning; Garlic powder, for seasoning; A few dashes of white wine vinegar; 2 hardboiled eggs, chopped; Cayenne pepper, for seasoning; 2 tablespoons smoked paprika; 1 tablespoon cayenne pepper; 1 tablespoon garlic powder; 1 tablespoon ground mustard; 1 tablespoon onion powder; 1 tablespoon dried oregano; 1 tablespoon brown sugar; 1 tablespoon dried thyme; Kosher salt and freshly ground black pepper; 2 pork tenderloins (about 1 1/4 pounds each)

Servings: persons

10 to 15 red potatoes
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 to 2 tablespoons Dijon mustard
1 teaspoon sweet relish
1/2 red onion, finely diced
1/2 red bell pepper, finely diced
A few green onions, finely diced
Curry powder, for seasoning
Garlic powder, for seasoning
A few dashes of white wine vinegar
2 hardboiled eggs, chopped
Cayenne pepper, for seasoning
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon brown sugar
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
2 pork tenderloins (about 1 1/4 pounds each)

1
For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes.
2
Remove and drain.
3
Combine the mayonnaise, Dijon and relish in a large bowl.
4
Add the onion, bell pepper, and green onion and toss gently to combine.
5
Add some salt, pepper, curry powder and garlic powder to taste.
6
Add a few dashes of vinegar, then the potatoes.
7
Combine, then top with the chopped egg and sprinkle with cayenne.
8
For the pork: Prepare a grill for medium heat.
9
Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl.
10
Rub the mixture all over the pork tenderloins.
11
Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes.
12
Let the meat rest for 10 minutes before carving.
13
Serve the pork with the potato salad.

674

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 10 to 15 red potatoes, Kosher salt and freshly ground black pepper, 1/2 cup mayonnaise, 1 to 2 tablespoons Dijon mustard, and more.

Yes, Grilled Pork Tenderloin and Curry Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!