Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions

Ready in 45 minutes

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.

"Excellent, especially when I used the brine (see link). Only issue was that it a little salty because of the salt in the brine and the rub. Next time, if I brine again, I will omit the salt from the rub."

- sbjonas

Top-ranked recipe named "Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions"

5 avg, 1 review(s) 100% would make again

Ingredients

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5 tablespoon cooking oil
1/4 teaspoon cayenne
1 teaspoon dried thyme
1/8 teaspoon nutmeg
1 tablespoon brown sugar
1/2 teaspoon wine vinegar
1 teaspoon salt
Black pepper; pepper
1 1/2 pound pork tenderloin
1 1/2 pound sweet potatoes; peeled and cut diagonally into 1/4-inch slices
12 scallions including 2 inches of green top; root end trimmed

Original recipe makes 4 Servings

Servings  

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.

Notes

Notes

Test-Kitchen Tip

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

Credits

Added on Award Medal
Calories Per Serving: 555 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Excellent, especially when I used the brine (see link). Only issue was that it a little salty because of the salt in the brine and the rub. Next time, if I brine again, I will omit the salt from the rub.
sbjonas 8 months ago
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