Hickory-Planked Pork Tenderloin With Rosemary Dijon Potatoes – a delicious recipe with hickory grilling plank, Dijon mustard, honey, freshly ground black pepper, fresh rosemary, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Immerse and soak plank in water for 1 hour; drain.
2
To prepare grill for indirect grilling, heat one side of grill to high heat.
3
Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.
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
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).
251
kcal
Calories
4
g
Fat
41
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Hickory-Planked Pork Tenderloin With Rosemary Dijon Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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