Jerk Pork Tenderloin With Glazed Sweet Potatoes

Weber's Real Grilling
- Ready In:
- 50mins
- Serves:
- Units:
1
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ingredients
-
Paste
- 8 green onions, white and light green parts, coarsely chopped
- 1⁄4 cup canola oil
- 2 tablespoons roughly chopped fresh ginger
- 2 tablespoons fresh lime juice
- 2 large garlic cloves, crushed
- 1⁄2 small habanero pepper, stemmed and seeded
- 1 tablespoon ground allspice
- 1 teaspoon kosher salt
- 1⁄2 dried thyme
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon fresh ground black pepper
-
Tenderloin
- 2 pork tenderloin, about 1 pound each
- 2 limes, zest of
- 1⁄4 cup fresh lime juice
- 1⁄4 cup canola oil
- 2 tablespoons honey
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 large sweet potatoes, about 1 pound each
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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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
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