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Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash

Spice Islands®

Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash


  • Prep Time: 20 minutes
  • Total Time: 1 hour

4 servings


Sweet Potato Hash

1 large sweet potato, peeled and cut into 1/2-thick slices OR planks

1 ear of fresh sweet corn, shucked

1 poblano chile

1/2 small red onion

2 teaspoons Mazola® Corn Oil

1/4 cup cilantro, coarsely chopped

1 tablespoon fresh lime juice

1 teaspoon honey

1/8 teaspoon Spice Islands® Sea Salt

Glazed Pork

1 pound pork tenderloin, rinsed and patted dry

1 teaspoon Mazola® Corn Oil

2 tablespoons honey

1 tablespoon fresh lime juice

1 teaspoon Spice Islands® Chili Powder


Preheat grill to medium high heat.

Brush cooking grates clean. Coat cooking grates with nonstick spray to prevent sticking.

Drizzle sweet potatoes, corn, poblano chile and onion with 2 teaspoons oil; turn to coat. 

Grill vegetables over direct medium heat until charred and cooked through, about 10 to 12 minutes; turning occasionally. Remove from grill; set aside.

Brush all sides of pork tenderloin with 1 teaspoon oil. Combine honey, 1 tablespoon lime juice and chili powder in a small bowl; set aside.

Grill pork over direct medium heat for 5 minutes; turn and brush glaze on cooked side of pork. Continue turning and glazing approximately every 5 minutes until pork reaches an internal temperature of 145°F, about 20 minutes. Remove pork from grill.  Tent with foil; let rest 10 minutes before slicing.

Dice potatoes into 1/2-inch cubes, coarsely chop the onion and cut the corn off the cob. Place in serving bowl. Remove poblano skins and seeds; dice and add to other vegetables. Stir in cilantro, lime juice, honey and sea salt. Serve with grilled pork.

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