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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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 210 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 109.2mg||34 %|
|Sodium 195.8mg||7 %|
|Potassium 1485.7mg||39 %|
|Total Carbohydrate 48g||14 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 40.3g|
|Protein 39g||56 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 555
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