Prep 15 mins
Cook 30 mins
This came from the Family Circle Magazine. Tried it tonight and liked it well enough. I thought the potatoes turned out too spicy, so you might want to leave the pepper out of the potatoes.
- 1 small pork tenderloin
- 3⁄4 cup red wine
- 1 garlic clove, chopped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon dried sage
- 2 small sweet potatoes, peeleed and diced (1 to 1 1/4 pounds total)
- 1 teaspoon chopped fresh ginger
- 1⁄2 cup milk
- 1 tablespoon unsalted butter
- 1 tablespoon flour
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- Heat grill to medium-hot. Place pork tenderloin, wine, garlic, 1/4 teaspoon each of the salt and pepper and the sage ina glass dish. Marinate, turning, at room temperature for 10 to 15 minutes.
- Bring sweet potatoes and ginger to boiling in a medium-size saucepan filled with lightly salted water. Cook 12 minutes, or until fork tender.
- Meanwhile, transfer pork to grill, reserving marinade. Grill over medium-high heat for 13 to 15 minutes, turning twice, until thermometer registers 145°F.
- Pour reserved marinade into small saucepan, Whisk in 1/3 cup water, the flour, mustard, and sugar and bring to a boil over medium-high heat, whisking occasionally. Once sauce boils, simmer 3 minutes; remove from heat.
- Drain sweet potatoes and transfer to a small bowl. Add milk, butter, remaining 1/4 teaspoon each salt and pepper. Mash untill fairly smooth.
- Remove pork from grill; let rest 5 minutes before slicing on the diagonal in 1/2-inch-thick slices and serving with sweet potatoes and sauce.