Grilled Pork Tenderloin with Squash Medley

by Kim, courtesy of Southern Living Magazine April 2011

1 lb pork tenderloin
2 tsp salt, divided
3/4 tsp pepper, divided
2 Tbsp dijon mustard
1 Tbsp chopped fresh thyme
1 Tbsp olive oil
1 Tbsp honey
1 garlic clove, minced
2 yellow squash
2 zucchini
1 tsp olive oil
1 tsp fresh thyme leaves

Preheat grill to 350 to 400 degrees (medium high heat).

Sprinkle pork with 1 tsp salt and 1/2 tsp pepper.  Combine mustard and next 4 ingredients.  Rub mustard mixture on pork; cover and let stand 10 minutes.

Preheat oven to 450 degrees.  Cut squash and zucchini in half lengthwise, and then into 1/2 inch slices.  Toss with 1 tsp olive oil and remaining 1 tsp salt and 1/4 tsp pepper.  Place on aluminium foil lined pan and bake 20 minutes or until tender.

Meanwhile, grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees.  Remove from grill; cover with foil, and let stand 10 minutes.  Slice pork and serve with squash medley.  Sprinkle with thyme.