Glazed Pork Tenderloin with Herbed Red Potatoes

Difficulty: **


1/3 cup steak sauce
2 tablespoons packed brown sugar
4 pork tendeloin steaks
8 small red potatoes, cut in half
2 tablespoons water
1 teaspoon fresh rosemary leaves, chopped (1/4 teaspoon dried)
1 teaspoon fresh thyme leaves, chopped (1/4 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper

In a shallow glass or plastic dish, mix steak sauce and brown sugar; reserve two tablespoons of the sauce. Add pork to remaining sauce; turn to coat. Cover and refrigerate at least 1 hour but no longer than 24 hours - turning several times.

Heat gas or charcoal grill. In 2-quarter microwaveable casserole, place potatoes and water. Cover, microwave on high for 3 to 5 minutes until potatoes are tender.

Cut 18 x 12 inch sheet of heavy-duty foil. Place potatoes on center of foil sheet. Spray potatoes with cooking spray. In small bowl, mix remaining ingredients; sprinkle over potatoes. Fold two sides together and seal all edges. Allow space for heat circulation.

Place pork and foil packets of potatoes on grill over medium heat. Cover grill; Cook 7 minutes. Turn pork and foil packet; brush reserved sauce over the pork. Cook about 6-10 minutes longer.

To serve, cut large X across top of potatoes packet; carefully fold back foil to allow steam to escape. Serve potatoes with the pork.
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