zombola
12-16-2014, 01:20 PM
http://img4-2.myrecipes.timeinc.net/i/recipes/ck/clce/hickory-pork-ck-459935-l.jpg
Yield: 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)
Ingredients
1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
1/4 cup Dijon mustard
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh rosemary
2 garlic cloves, minced $
1 (1-pound) pork tenderloin, trimmed $
2 cups (1/4-inch-thick) slices red potato (about 8 ounces) $
1 tablespoon fresh lemon juice
Preparation
Immerse and soak plank in water for 1 hour; drain.
To prepare grill for indirect grilling, heat one side of grill to high heat.
Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.
Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.
Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).
Yield: 4 servings (serving size: 3 ounces pork and 1/3 cup potatoes)
Ingredients
1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
1/4 cup Dijon mustard
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh rosemary
2 garlic cloves, minced $
1 (1-pound) pork tenderloin, trimmed $
2 cups (1/4-inch-thick) slices red potato (about 8 ounces) $
1 tablespoon fresh lemon juice
Preparation
Immerse and soak plank in water for 1 hour; drain.
To prepare grill for indirect grilling, heat one side of grill to high heat.
Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.
Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high 1 minute. Add the remaining mustard mixture and juice; toss gently to coat.
Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink).