Jezebel Pork Tenderloin

Ingredients

Fruit

1/2

(4-lb size) fresh pineapple, peeled, cut in half lengthwise

1

medium Gala or Fuji apple, cored and quartered

1

tablespoon vegetable oil

Pork Tenderloin

2

tablespoons honey

1

tablespoon Dijon mustard

1

tablespoon prepared horseradish

1 1/4

lb pork tenderloin, trimmed

1

tablespoon vegetable oil

1/2

teaspoon salt

1/2

teaspoon ground black pepper

Potatoes

1

pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes

Milk and butter called for on potato mix pouch

4

oz cream cheese (from 8-oz package)

1

tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps

• 1

  Heat gas or charcoal grill. Cut halved pineapple in half lengthwise to make 2 triangular wedges. Cut away any remaining core. Rub pineapple and apple with the 1 tablespoon vegetable oil. Place on grill over medium heat. Cover grill; cook 4 to 7 minutes on each side or until grill marks form and fruit turns easily. Transfer to cutting board; let stand 10 to 15 minutes or until cool enough to handle. Chop fruit, and set aside.
• 2

  In small bowl, mix honey, mustard and horseradish; set aside. Rub pork with 1 tablespoon vegetable oil, the salt and pepper. Place pork on grill over medium heat. Cover grill; cook 15 minutes. Turn; generously brush with honey mustard mixture, and grill 8 to 13 minutes longer or until pork has slight blush of pink in center and meat thermometer inserted in center reads 145°F. Transfer to cutting board; cover with foil and let stand 5 minutes. Thinly slice.
• 3

  Meanwhile, make mashed potatoes in microwave as directed on pouch. Stir in cream cheese until combined. Top with parsley.
• 4

  Serve pork with fruit and mashed potatoes.