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~
- 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
- 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
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.