Grilled Pork Tenderloin with Chipotle Whole-Grain Mustard
- Level: Intermediate
- Total: 4 hr 20 min
- Active: 1 hr
- Yield: 4 servings
- Level: Intermediate
- Total: 4 hr 20 min
- Active: 1 hr
- Yield: 4 servings
Ingredients
Pork:
Chipotle/Mustard Aioli:
Potatoes:
Vegetables:
Directions
- For the pork: Cut each pork tenderloin in half.
- Combine the oil, Worcestershire sauce, salt, pepper and garlic in a large bowl. Add the pork and let marinate a few hours at room temperature, or covered, refrigerated, overnight.
- For the aioli: Combine the mayo, honey, whole-grain mustard, chipotle in adobo, Dijon, vinegar, salt and pepper in a bowl. Mix well.
- Cook the pork on a hot grill until medium-rare or until the internal temperature is 145 degrees F, about 5 minutes on the first side and 2 to 5 minutes on the second. Let rest for about 3 minutes, then slice on the bias and fan out on a small sheet pan. Preheat the oven to 400 degrees F.
- In a separate bowl, add the panko, olive oil and a pinch of salt and pepper. To the sliced pork, add 2 tablespoons aioli, then top with 2 tablespoons panko crumbs. Mix, then roast until the panko crumbs are browned, a minute or two.
- For the potatoes: Preheat the oven to 450 degrees F.
- Cut the potatoes into 2- to 3-inch pieces. Place in a pot in cold water and bring to a boil. Simmer until the potatoes are tender but not falling apart. Cool them down with cold water, then drain. Toss the potatoes on a sheet pan with the butter, olive oil, granulated garlic, salt, pepper, rosemary and thyme. Bake until golden brown, about 8 minutes.
- For the vegetables: Add the vegetables to a sauté pan along with the chicken stock, oil, granulated garlic, salt and pepper. Cover the pan and let it cook on high heat for about 2 minutes. Turn off the heat and keep covered, allowing the veggies to finish steam cooking until tender but not overcooked, another 2 to 3 minutes. Serve the pork with the potatoes and vegetables.
