Recipe courtesy of Eddie Jackson

Grilled Pork Tenderloin and Curry Potato Salad

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 50 min
  • Yield: 5 to 6 servings
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Ingredients

Curry Potato Salad:

10 to 15 red potatoes

Kosher salt and freshly ground black pepper

1/2 cup mayonnaise 

1 to 2 tablespoons Dijon mustard 

1 teaspoon sweet relish 

1/2 red onion, finely diced 

1/2 red bell pepper, finely diced 

A few green onions, finely diced 

Curry powder, for seasoning

Garlic powder, for seasoning

A few dashes of white wine vinegar 

2 hardboiled eggs, chopped 

Cayenne pepper, for seasoning

Pork Tenderloin:

2 tablespoons smoked paprika

1 tablespoon cayenne pepper

1 tablespoon garlic powder 

1 tablespoon ground mustard 

1 tablespoon onion powder 

1 tablespoon dried oregano 

1 tablespoon brown sugar 

1 tablespoon dried thyme 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

2 pork tenderloins (about 1 1/4 pounds each)

Directions

  1. For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
  2. Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
  3. For the pork: Prepare a grill for medium heat.
  4. Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
  5. Serve the pork with the potato salad.

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