Jerk Pork Tenderloin With Glazed Sweet Potatoes

READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
  • Trim any excess fat and silver skin from the tenderloins.
  • Brush the paste over the meat; cover and refrigerate for 2-4 hours.
  • Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
  • In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
  • Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.
  • Brush potatoes on both sides with the oil mixture.
  • Grill the tenderloins and potatoes over direct medium heat until the pork is barely pink in the centers and the potatoes are easily pierced with a knife, 15-20 minutes, turning both and brushing them with the oil mixture every 5 minutes.
  • Let the pork rest for 3-5 minutes before slicing on the bias.
  • Serve warm with the potatoes.
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