Grilled Pork Tenderloin with Sweet Potatoes

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 390, total fat 12 G., saturated fats 3 G., proteins 36 G., carbohydrates 33 G., fiber 6 G., cholesterol 92 mg, sodium 652 mg, sugar 15 G.

Pork tenderloin is a surefire option for a quick, delicious dinner for a special occasion. It's effortless, requires no butchering or marinating, and cooks in minutes. Before grilling, the whole pork tenderloin is rubbed with a mixture of brown sugar and chili powder, resulting in juicy, tender meat coated in a smoky, sweet, and savory crust. Serve with grilled sweet potato rounds, and the final touch is a fresh salsa of pineapple, cucumber, and herbs in white wine vinegar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 small pork tenderloins (about 12 oz each), trimmed of excess fat
2 tbsp olive oil + extra for greasing the grill
3 medium sweet potatoes
2 cucumbers, chopped
1 cup chopped pineapple
1 green onion, thinly sliced
1/4 cup fresh cilantro, coarsely chopped
1 tbsp. white wine vinegar
1 tbsp light brown sugar
1 tbsp ancho chili powder
2 tsp ground cumin

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork tenderloin, pork, sweet potato, salsa sauce, Pineapple, cucumbers, wine vinegar, cilantro, ancho pepper, cumin

Cooking the dish according to the recipe:

Preheat grill to medium-high heat and brush grates with olive oil.
Prick the sweet potatoes with a fork and microwave until tender, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper.

Meanwhile, in a medium bowl, combine the cucumbers, pineapple, green onions, cilantro, and vinegar; season with salt and pepper to taste. Set aside. In a separate bowl, combine the brown sugar, chili powder, cumin, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Rub the pork all over with 1 tablespoon of olive oil and the spice mixture.
Grill the pork, covered, turning occasionally, until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
Grill the sweet potatoes, turning once, until charred, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.

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