Grilled Pork Tenderloin and Sweet Potatoes

  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil, plus more for brushing

3 medium sweet potatoes

Kosher salt and freshly ground pepper

2 Persian cucumbers, chopped

1 cup chopped pineapple

1 scallion, sliced

1/4 cup fresh cilantro, roughly chopped

1 tablespoon white wine vinegar

1 tablespoon packed light brown sugar

1 tablespoon ancho chile powder

2 teaspoons ground cumin

2 small pork tenderloins (about 12 ounces each), trimmed


  1. Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
  2. Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
  3. Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
  4. Photograh by Ryan Dausch

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