Name: Grilled Pork Tenderloin and Curry Potato Salad
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 5 to 6 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; Kosher salt and freshly ground black pepper; 2 pork tenderloins (about 1 1/4 pounds each)

Directions

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

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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