Jalapeño-Peach Pork Tenderloins
Tender and juicy grilled pork tenderloin paired with a flavorful side of roasted sweet potatoes makes for a delightful meal that’s perfect for any occasion. The combination of savory pork, sweet potatoes, and a hint of jalapeño-peach barbecue sauce creates a dish that is not only delicious but also visually appealing. Fire up the grill and get ready to impress your family and friends with this easy and satisfying recipe.
— Constant Cookbook
Ingredients
- 2 pork tenderloins, about 2 1/2 lb. total
- Kosher salt, to taste, plus 2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 2 3/4 lb. sweet potatoes, peeled and cut into 1/8-inch-thick half-moons
- 1/4 cup canola oil
- 1 Tbs. minced garlic
- 1/2 cup jalapeño-peach barbecue sauce, plus more for serving
- 2 Tbs. finely chopped fresh cilantro
Instructions
- Preheat the 2 outside burners of a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill for indirect cooking.
- Season the pork tenderloins with salt and pepper. In a bowl, stir together the sweet potatoes, oil, garlic, the 2 tsp. salt and 1/4 tsp. pepper. Place the sweet potatoes in a mesh roasting pan in an even layer.
- Place the pork and the pan with the sweet potatoes on the hot side of the grill. Cover the grill and sear the pork, turning occasionally, for about 8 minutes. Cook the sweet potatoes, stirring occasionally, for about 8 minutes. Move the pan to the center of a gas grill, or to the side without coals for a charcoal grill. Push the sweet potatoes to the sides of the pan and place the pork in the center of the pan. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, about 20 minutes, turning the pork over and basting with 1/2 cup barbecue sauce during the last 10 minutes of cooking.
- Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 15 minutes. Continue cooking the sweet potatoes until tender, 5 to 10 minutes more. Transfer the sweet potatoes to a bowl and stir in the cilantro. Arrange the sweet potatoes on a warmed platter. Cut the pork into slices 1/4 inch thick and transfer to the platter. Pass extra barbecue sauce alongside. Serves 6 to 8.
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