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Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes

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Today’s recipe feature is Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes. A pork tenderloin is draped in a delicious marinade and then placed on a prepared grilling plank with sliced potatoes. Everything cooks together for about 20 minutes creating a fantastic dish. Serve with your favorite grilled vegetables for an extra healthy meal. Healthy and joyous eating!

Hickory-Planked Pork Tenderloin with Rosemary Dijon Potatoes (Recipe courtesy Cooking Light)


  • One (15 x 6 1/2 x 3/8-inch) hickory grilling plank
  • ¼ cup Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • One (1-pound) pork tenderloin, trimmed
  • 2 cups (1/4-inch-thick) slices red potato (about 8 ounces)
  • 1 tablespoon fresh lemon juice


Immerse and soak plank in water for 1 hour; drain.

To prepare grill for indirect grilling, heat one side of grill to high heat.

Combine mustard, honey, pepper, rosemary, and garlic, stirring well with a whisk. Brush half of the mustard mixture over pork.

Place the potato in a microwave-safe bowl, and cover with plastic wrap. Microwave at high for one minute. Add the remaining mustard mixture and juice; toss gently to coat.

Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to cool side of grill. Place pork in the middle of charred side of plank; arrange potato mixture around pork in a single layer. Cover and grill for 20 minutes or until a meat thermometer registers 160° (slightly pink). Serving yield = 4 servings.