Source: Food and Wine Quick from Scratch

Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
Cook a whole meal - meat, potatoes, and a vegetable - on the grill.
Rating:
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

 

 
5 tablespoons cooking oil
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1/8 teaspoon ground nutmeg
1 tablespoon brown sugar
1/2 teaspoon wine vinegar
1 teaspoon salt
fresh ground black pepper
1 1/2 pounds pork tenderloin
1 1/2 pounds sweet potatoes, peeled and cut diagonally into 1/4-inch slices
12 scallions, including 2-inches of green top, root end trimmed




Light the grill. In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 teaspoon of the salt, and 1/4 teaspoon black pepper. Rub the mixture over the pork.

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 teaspoon salt and 1/8 teaspoon pepper.

Grill the pork over moderate heat, turning once, until done to medium, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot.

Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes. Cut the pork into ½-inch diagonal slices. Serve with the vegetables.


Wine Recommendation: Australian Shiraz’s lush, jammy fruit flavor makes it a great partner for grilled meats. Try one here for an inexpensive but tasty treat.