2 tablespoons extra-virgin olive oil, plus more for brushing
3 medium sweet potatoes
Kosher salt and freshly ground pepper
2 Persian cucumbers, chopped
1 cup chopped pineapple
1 scallion, sliced
¼ cup fresh cilantro, roughly chopped
1 tablespoon white wine vinegar
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
2 teaspoons ground cumin
2 small pork tenderloins (about 12 ounces each), trimmed
Instructions
Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 10 minutes, depending on how large your potatoes are; let cool slightly, then slice into ½-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, ¼ teaspoon salt and a few grinds of pepper.
Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, ¾ teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
Nutrition Information
Calories: 390 Fat: 12 g Saturated fat: 3 g Carbohydrates: 33 g Sugar: 15 g Sodium: 652 mg Fiber: 6 g Protein: 36 g Cholesterol: 92 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/grilled-pork-tenderloin-with-sweet-potatoes/