Grilled Spice-Rubbed Pork Tenderloin With Sweet Potatoes and Sca |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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from Food and Wine's 'One-Dish Meals' Can substitute 1 lb of asparagus spears for the Scallions. Grill for about 10 minutes. Ingredients:
5 tablespoons cooking oil, divided |
1/4 teaspoon cayenne |
1 teaspoon dried thyme |
1/8 teaspoon nutmeg |
1 tablespoon brown sugar |
1/2 teaspoon wine vinegar |
1 teaspoon salt |
fresh ground pepper |
1 1/2 lbs pork tenderloin |
1/2 lb sweet potato, peeled and cut diagonally into 1/4-in slices |
12 scallions, with root end trimmed only |
Directions:
1. Light the grill. In a small bowl, combine 3 tablespoons oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 tsp salt and 1/4 tsp black pepper. Rub 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 tsp salt and 1/8 teaspoons pepper.
3. Grill the pork over moderate heat, turning once, until medium to well done, 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-in diagonal slices. Serve with sweet potatoes and scallions.
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