GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Grilled Pork Tenderloin and Curry Potato Salad image

Provided by Eddie Jackson

Time 1h15m

Yield 5 to 6 servings

Number Of Ingredients 24

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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
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)

Steps:

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.