1 (15 x 6 1/2 x 3/8-inch) hickory grilling plank
1/4 cup Dijon mustard
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh rosemary
2 garlic cloves, minced
1 (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 1 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).
1 small eggplant (about 12 oz)
2 large bell peppers
1 large Italian frying pepper (cubanelle)
1 medium onion
½ c. balsamic vinaigrette
1 tbsp. small capers, preferably nonpareil
4 links sweet or hot Italian sausage (1 1⁄4 lb)
1 tube (18 oz) ready-to-heat polenta
Shredded Parmesan cheese, for serving
Heat outdoor grill. Coat vegetables with nonstick spray. Grill 10 to 12 minutes, turning once, until just tender.
Remove to a cutting board; cut in bite-size pieces. Toss with vinaigrette and capers.
Grill sausages cut side down 8 minutes. Coat polenta with nonstick spray. Turn sausages.
Add polenta to grill and grill all 6 minutes, turning polenta once, until sausages are browned and cooked through.
Serve sausages with polenta and vegetable mixture.