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
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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.
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