Grilled Mustard Sage Pork Tenderloin and Potato Salad

By The Canadian Living Test Kitchen

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Grilled Mustard Sage Pork Tenderloin and Potato Salad

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	292292 cal
pro	28 g28g pro
total fat	9 g9g total fat
sat. fat	2 g2g sat. fat
carb	24 g24g carb
fibre	2 g2g fibre
chol	64 mg64mg chol
sodium	867 mg867mg sodium
potassium	777 mg777mg potassium
% RDI:	-
calcium	44 calcium
iron	1919 iron
vit A	11 vit A
vit C	2323 vit C
folate	99 folate

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This simple, tasty marinade is made with pantry and fridge-door staples. Lean pork tenderloin is a healthier alternative to pork chops, and is easier to prepare and serve. For a perfectly cooked tenderloin, grill to an internal temperature of no more than 150ºF (65ºC), leaving the meat slightly pink and juicy.

Ingredients

2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
2 tbsp grainy mustard 2 2tbsp tbspgrainy mustard
1 tbsp minced fresh sage 1 1tbsp tbspminced fresh sage
1 tbsp extra virgin olive oil 1 1tbsp tbspextra virgin olive oil
1 tbsp cider vinegar 1 1tbsp tbspcider vinegar
1 tsp packed brown sugar 1 1tsp tsppacked brown sugar
2 small garlic cloves , minced2 2small garlic clovegarlic cloves, minced
1 lb pork tenderloins 1 1lb lbpork tenderloinpork tenderloins
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 lb mini red potatoes , quartered1 1lb lbmini red potatomini red potatoes, quartered
2 tbsp light mayonnaise 2 2tbsp tbsplight mayonnaise
2 tbsp chopped gherkin pickles 2 2tbsp tbspchopped gherkin picklegherkin pickles
2 green onions , chopped2 2green oniongreen onions, chopped

Preparation

In glass bowl, combine Dijon and grainy mustards, sage, oil, vinegar, sugar and garlic. Remove 1 tbsp (15 mL) 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, remaining salt and pepper, and reserved mustard mixture. Add potatoes; toss to coat. Serve with pork.

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Source : Canadian Living Magazine: June 2009