Finalist Eddie Jackson's dish, Grilled Pork Loin with Texas Style BBQ Sauce & Curry Mustard Potato Salad, for the Star Challenge, July 4th Cookout, as seen on Food Network Star, Season 11.
Recipe courtesy of Eddie Jackson

Grilled Pork Tenderloin and Curry Potato Salad

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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 5 to 6 servings

Ingredients

Curry Potato Salad:

Pork Tenderloin:

Directions

  1. 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.
  2. 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.
  3. For the pork: Prepare a grill for medium heat.
  4. 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.
  5. Serve the pork with the potato salad.