Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash Recipe

Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash Recipe

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. 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.