Sundays are designated grilling days in the summer. If it’s not burgers, it’s usually beef, pork or chicken that I’ve marinated overnight. I had pork tenderloin in the freezer, so I found an old recipe in one of my binders that sounded scrumptious. This sweet, salty, tangy, herby combination of flavors worked perfectly with pork. I sauteed some apples and added our favorite crispy smashed potatoes to the menu. Tom stopped by for dinner and the boys were all pleased with their meat and potatoes~
Ingredients
- 2 pork tenderloins, trimmed
- 1/4 cup Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 3 tablespoons maple syrup
- 2 tablespoons butter
- 2 tablespoons sugar
- 4 Granny Smith apples, peeled and sliced
Instructions
- Whisk together mustard, rosemary, lemon juice, soy and maple syrup. Pour into a ziplock bag and add pork tenderloins. Marinate 3 hours or overnight.
- When ready to cook pork, add butter to saute pan. When melted, add apples and toss. Sprinkle with sugar and cook till tender. Set aside.
- Prepare grill. Grill to desired doneness. Serve with apples.
Crispy Smashed Potatoes…adapted from a Fine Cooking recipe
12-15 red or yellow new (or baby) potatoes
Kosher Salt
Butter
Olive oil
Fresh thyme leaves, optional
Boil potatoes till fork tender. Drain and allow to cool.
Preheat oven to 450º. Cover a large rimmed baking sheet with foil. Melt a few pats of butter in the pan while oven preheats. Swish it around so butter covers foil.
Smash potatoes with flat side of meat tenderizer or large knife to about 1/2 inch thick. Place potatoes on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and thyme if desired. Roast for 20-25 minutes, flip and roast till browned and crispy, about 20-25 minutes longer.
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