Hickory-Planked Pork Tenderloin With Rosemary Dijon Potatoes

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   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 160u00b0 (slightly pink).

* Per serving · 4 servings · Values may vary.