Ingredients

• 10 to 15 red potatoes
• Kosher salt and freshly ground black pepper
• 1/2 cup mayonnaise
• 1 to 2 tablespoons Dijon mustard
• 1 teaspoon sweet relish
• 1/2 red onion, finely diced
• 1/2 red bell pepper, finely diced
• A few green onions, finely diced
• Curry powder, for seasoning
• Garlic powder, for seasoning
• A few dashes of white wine vinegar
• 2 hardboiled eggs, chopped
• Cayenne pepper, for seasoning
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground mustard
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon brown sugar
• 1 tablespoon dried thyme
• Kosher salt and freshly ground black pepper
• 2 pork tenderloins (about 1 1/4 pounds each)

Instructions

1. For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
2. Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
3. For the pork: Prepare a grill for medium heat.
4. Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
5. Serve the pork with the potato salad.