Time: 1 hour
Effort: Medium (only because there are a few simultaneous steps)
1 whole pork tenderloin, halved and all fat removed
2 tbsp grainy dijon mustard
salt, coarse pepper
2 tbsp balsamic vinegar
1 tbs olive oil
8 baby potatoes, quartered - unpeeled
3 cups water
4-5 carrots coarsely shredded
2 tbsp each mayonnaise & sour cream or plain yogurt
salt & pepper
1 tsp celery seeds
1 tsp Dijon mustard
1 tsp lemon juice
Place pork in a shallow dish and season with salt, pepper then add vinegar, oil, grainy dijon mustard ensuring they are well coated. Set aside to marinate.
In a medium saucepan add water, egg and potatoes. Boil until tender (the egg will be hard boiled), then drain and let cool.
Add mayonnaise, sour cream, celery seeds, dijon mustard, lemon juice and salt and pepper and mix well. Add carrots and blend. Peel and chop egg then add to the mayonnaise mixture. Once potatoes are chilled slightly and them to the carrot/egg mixture and mix well. Refrigerate.
Heat BBQ to medium and sear the pork on each side, then continue to cook for a few minutes. I like my pork pink on the inside, but if you prefer yours well done, then let them cook for a few minutes longer with the cover closed. Set on a plate or serving dish and cut into thick slices, sprinkle with coarse pepper. Serve with potato carrot salad and extra dijon mustard if you wish.