Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash Recipe
Delicious Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash.
- Total Time: 1 Hour, 20 Minutes
- Yield: 4
Ingredients
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 Spice Islands Chili Powder
Directions
- 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.
