Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
Cook a whole meal - meat, potatoes, and a vegetable - on the grill. The pork tenderloin is coated in a sweet-and-spicy paste that's similar to Jamaican jerk marinade. Scallions, not often served as a cooked vegetable, deserve to be used as more than a raw garnish.
Yield: 4 Servings Ready in 45 minutes
8 people trying soon
|5 tablespooncooking oil|
|1 teaspoondried thyme|
|1 tablespoonbrown sugar|
|1/2 teaspoonwine vinegar|
|Black pepper; pepper|
|1 1/2 poundpork tenderloin|
|1 1/2 poundsweet potatoes; peeled and cut diagonally into 1/4-inch slices|
|12 scallions including 2 inches of green top; root end trimmed|
Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions Preparation
1.Light the grill. In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 teaspoon of the salt, and 1/4 teaspoon black pepper. Rub the mixture over the pork.
2.Bring a medium pot of water to a boil. Add the sweet potatoes and cook until almost tender, about 5 minutes. Drain. Brush the sweet potatoes and the scallions with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
3.Grill the pork over moderate heat, turning once, until done to medium, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot.
4.Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes. Cut the pork into 1/2-inch diagonal slices. Serve with the vegetables.
We like extra-virgin olive oil in this potato salad, but sometimes it's so powerful that it overwhelms the potatoes. If yours is strong, mix it half and half with a less exalted oil.
Pair with Australian Shiraz
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