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Grilled Pork Tenderloin with Squash Medley
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| 1 (1-lb) | pork tenderloin |
| 2 tsp | slat divided |
| 3/4 tsp | pepper divided |
| 2 tbsp | Dijon mustard |
| 1 tbsp | chopped fresh thyme |
| 1 tbsp | olive oil |
| 1 tbsp | honey |
| 1 garlic clove minced | |
| 2 | yellow squash |
| 2 | zucchini |
| 1 tsp | olive oil |
| 1 tsp | fresh thyme leaves |
1. Preheat grill to 350 to 400 (medium-high) heat. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Sprinkle porosity 1tsp salt and 1/2 tsp pepper. Combine mustard and next 4 ingredients. Rub mustard mixture on pork and let stand for 10 minutes.
3. Preheat oven to 450. Cut squash and zucchini into 1/2 inch slices; cut into half moons. Toss with 1 tsp olive oil and remaining salt and pepper. Place on aluminum foil-lined jelly-roll pan, and bake 20 minutes or until tender.
4. Meanwhile, grill pork, covered with grill lid, 10-12 minutes on each side or until a meat thermometer inserted into the thickest portion registers 155. Remove from grill cover with foil, and let stand 10 minutes. Slice pork, and serve with squash medley.
Easy side
Prepare 1 package of frozen steam n mash potatoes according to directions. Stir in 1/3 cup whipped chive flavored cream cheese. Add 2 tbsp melted butter.
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