The potato salad is the real star of this meal, which is from the June/July 2010 issue of Cook’s Country. The preparation is unusual, in that the potatoes are thickly sliced and microwaved until the edges are just translucent. They are then grilled and tossed with a vinaigrette, roasted red peppers, capers and parsley.

The finished product looks beautiful – be sure to toss with the potatoes with the vinaigrette when they are still warm from the grill, so they soak in all the luscious flavours.

I served the pork and potato salad with coleslaw, for a very quick and satisfying weeknight meal. To avoid preservatives and additives in these recipes, be sure to use a white wine vinegar that has no sulfites added or that is labelled “contains naturally occurring sulfites”. Also be sure to scrutinize the labels of the roasted red peppers and the capers. I use Pilaros brand roasted red peppers and Unico capers.

Grilled Pork Tenderloin and Garlicky Potato Salad


2 lbs. Yukon Gold potatoes, scrubbed and sliced 3/4 inch thick

1/2 cup extra-virgin olive oil

3 tbsp white wine vinegar

3 garlic cloves, minced

2 tsp brown sugar

Salt and pepper

1/2 up drained jarred roasted red peppers, chopped

3 tbsp drained capers (rinse to reduce saltiness, if desired)

3 tbsp chopped fresh parsley

2 pork tenderloins (1.5 to 2 lbs. total)


Toss potatoes and 2 tbsp oil in a large microwave-proof bowl. Cover with plastic wrap (leave a small opening to let steam escape) and microwave on high until edges of potatoes are translucent, 4-7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Meanwhile, combine vinegar, garlic, 1 tsp sugar, and 1/4 tsp pepper in large bowl. Slowly whisk in remaining oil until emulsified. Stir in roasted peppers, capers and parsley.

Combine 1 tsp salt, 1/2 tsp pepper and remaining sugar. Pat pork dry with paper towels and season with salt/pepper/sugar mixture. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Grill potatoes until charred and tender, about 5 minutes per side. Transfer pork to cutting board and tent with foil. Toss grilled potatoes with dressing to coat. Season with salt and pepper. Slice pork and serve with potato salad. Serves 4.

From the June/July 2010 issue of Cook’s Country