Recipe courtesy of Eddie Jackson
Grilled Pork Tenderloin and Curry Potato Salad
1 hr 15 min
50 min
5 to 6 servings
1 hr 15 min
50 min
5 to 6 servings


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


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.

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.

For the pork: Prepare a grill for medium heat.

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.

Serve the pork with the potato salad.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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