Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash

Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash

Delicious Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash.

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4


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 tsp Crisco Oil
  • 1/4 cup cilantro, coarsely chopped
  • 1 tbsp fresh lime juice
  • 1 tsp honey
  • 1/8 tsp Sea Salt Adjustable Grinder

Glazed Pork:

  • 1 lb pork tenderloin, rinsed and patted dry
  • 1 tsp Crisco Oil
  • 2 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp Chili Powder


  1. Preheat grill to medium high heat.
  2. Brush cooking grates clean. Coat cooking grates with nonstick spray to prevent sticking.
  3. Drizzle sweet potatoes, corn, poblano chile and onion with 2 teaspoons oil; turn to coat.
  4. Grill vegetables over direct medium heat until charred and cooked through, about 10 to 12 minutes; turning occasionally. Remove from grill; set aside.
  5. 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.
  6. 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.
  7. 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.