Using a Weber Cold Cleaning Brush, brush the grill grates clean.
Prepare the grill for medium-high heat (425-475°F).
Fill a rapid-fire chimney starer to the top with charcoal briquettes and place 2 weber lighter cubes directly onto the fuel grate and once lit the Chimney starter directly over the lighter cubes. Allow the briquettes about 15 to 20 minutes to properly ignite and become 75% ashed over. Pour your coals onto your bottom fuel grate spreading them out and making sure both top and bottom dampers are fully open, allow the grill temp to reach 450°F.
Set the grill temp for 450°F.
Place a grill-safe baking dish on the grill to preheat for 5 minutes. Combine the potato ingredients in a medium mixing bowl.
Lightly oil the pork tenderloin and season it with kosher salt, black pepper and Weber Chophouse Butter Seasoning.
Prepare the garlic, zucchini and red bell pepper for the succotash.
In a small mixing bowl, combine the honey garlic sauce ingredients and set aside for basting.
Add the potato mixture to the preheated grill-safe baking dish. Cook for about 20 minutes, stirring every 5 minutes so the potatoes brown evenly on all sides.
Place the pork tenderloin on the grill and cook for 14-16 minutes, turning every 4-5 minutes. During the final 5 minutes, baste with the honey garlic sauce. Reserve some sauce for serving.
On a side burner, heat the olive oil in a large saute pan. Add the onion, garlic, red bell pepper, corn, lima beans and zucchini. Cook for about 3 minutes. Add the butter and season with salt and pepper, then deglaze with the white wine. Reduce the heat and simmer for 5-7 minutes.
Using a grill safe pan, heat olive oil and add the onion, garlic, red bell pepper, corn, lima beans and zucchini. Cook for about 3 minutes. Add the butter and season with salt and pepper, then deglaze with the white wine. Allow the succotash to simmer for 5-7 minutes and then remove from the grill to be plated.
Remove the pork from the grill when the internal temperature reaches 135-140°F. Let it rest before slicing. Remove the potatoes from the grill when browned and tender. Slice the rested pork tenderloin, brush or drizzle it with the reserved honey garlic sauce, and serve with the butter potatoes and succotash.
Remove the potatoes from the grill when browned and tender. Slice the rested pork tenderloin, brush or drizzle it with the reserved honey garlic sauce, and serve with the butter potatoes and succotash.
Recipe Tips
Reserve a portion of the honey garlic sauce before basting so it can be safely used for serving. Stir the potatoes every 5 minutes for even browning. Rest the pork for 5-10 minutes before slicing so the juices redistribute.
