Monday, June 06, 2011

Thyme Crusted Pork Tenderloin with Smashed Redskin Potatoes and Asparagus

Here is a fairly easy grilled dinner featuring a pork tenderloin. We made a rub consisting of 1/4C chopped fresh thyme, 1T sea salt, and 1/4t cayenne pepper. Rub the mixture on the meat and allow it to sit for an hour or two before cooking. The redskins were boiled until fork tender and then smashed into a "grill proof" dish. We made one out of aluminum foil. Drizzle the potatoes with olive oil, salt and pepper to taste and place on a HOT charcoal grill at the same time as the meat. The Weber thermometer read 400 degrees. It is surprising how fast the meat cooked to an internal temp of 145 degrees...just slightly pink. The asparagus was cooked on the grill while the meat rested before carving...perhaps 5 min or so. It is fun to prepare a meal like this outside in the summer so you don't heat up the kitchen. In addition we enjoy the smoky flavor.



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