Chile Rubbed Pork Tenderloin with Grilled Sweet Potato Hash Recipe
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Yield:
4 servings
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Total Time:
1 hr
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Prep Time:
20 mins
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Cook Time:
40 mins
Ingredients
- Sweet Potato Hash
- 1 large sweet potato, peeled and cut into 1/2-thick slices OR planks
- 1 ear of fresh sweet corn, shucked
- 1 poblano chile
- 1/2 small red onion
- 2 teaspoons Mazola® Corn Oil
- 1/4 cup cilantro, coarsely chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- 1/8 teaspoon sea salt
- Glazed Pork
- 1 pound pork tenderloin, rinsed and patted dry
- 1 teaspoon Mazola® Corn Oil
- 2 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
Instructions
- Step 1) Preheat grill to medium high heat.
- Step 2) Brush cooking grates clean. Coat cooking grates with nonstick spray to prevent sticking.
- Step 3) Drizzle sweet potatoes, corn, poblano chile and onion with 2 teaspoons oil; turn to coat.
- Step 4) Grill vegetables over direct medium heat until charred and cooked through, about 10 to 12 minutes; turning occasionally. Remove from grill; set aside.
- Step 5) Brush all sides of pork tenderloin with 1 teaspoon oil. Combine honey, 1 tablespoon lime juice and chili powder in a small bowl; set aside.
- Step 6) Grill pork over direct medium heat for 5 minutes; turn and brush glaze on cooked side of pork. Continue turning and glazing approximately every 5 minutes until pork reaches an internal temperature of 145°F, about 20 minutes. Remove pork from grill. Tent with foil; let rest 10 minutes before slicing.
- Step 7) Dice potatoes into 1/2-inch cubes, coarsely chop the onion and cut the corn off the cob. Place in serving bowl. Remove poblano skins and seeds; dice and add to other vegetables. Stir in cilantro, lime juice, honey and sea salt. Serve with grilled pork.
