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.