Calendar Recipe Box Shopping List Address Book
      
 
 

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:
Read Reviews(1)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
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.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//