Grilled Pork Tenderloin with New Potatoes

How to prepare grilled pork tenderloin with new potatoes

1. Clean the potatoes or scrub them well with a rough sponge if they have very thin skin. Boil them whole in plenty of salted water until a fork goes in easily.
2. For the marinade: heat the oil and add the sliced garlic. Fry the garlic until it smells pleasant, but don't let it brown too much. Remove the pan from heat and add the rest of the spices. Stir.
3. Cut the tenderloin in 2 lengthwise and place with the cut side up. Cover the halves with a plastic bag and pound lightly, just enough to make them even in thickness, meaning pound more in the center so it becomes as thin as the tip area.
4. Generously sprinkle the meat with salt and black pepper on both sides. Pour the marinade and massage to coat evenly. Refrigerate until ready to cook (minimum 2 hours) and take it out about 15 minutes before (when you heat up the grill).
5. Take the boiled potatoes out onto a platter, cut them in half lengthwise and generously sprinkle with salt. Cover with plastic wrap and leave until needed (they need time to cool completely, this way they won't break or stick to the grill). If the tenderloin and potatoes rest for at least 2 hours, it's enough. Brush the potatoes with a little oil just before putting them on the grill.
7. Heat the grill well (I started the gas grill 15 minutes before, all burners on maximum with the lid on; if your grill has a thermostat, it should exceed 220C/430F).
   *You can also use a grill pan, which you heat for 5 minutes over high heat; cut the tenderloin in 2 widthwise if the whole piece doesn't fit in the grill pan; prepare the potatoes first and then the meat in the grill pan.
8. Place the tenderloin pieces on the grill, in the grill zone. Also place the potatoes on the grill, cut side down, on the flat plate if you have one. Leave the lid down and wait 5 minutes, then flip both the meat and the potatoes. Leave for another 3 to 5 minutes on the second side. After 10 minutes total, the tenderloin is medium done.
9. Remove the meat onto a wooden board and after it rests for 5 minutes, slice it thin widthwise, holding the knife blade at a 45-degree angle to the cutting board.
10. Transfer the meat to a wide platter and arrange the potatoes alongside. Sprinkle with coarse sea salt. I served with a green salad with spring onions and plenty of lemon juice.

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