| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 medium sweet potatoes
- Kosher salt and freshly ground pepper
- 2 Persian cucumbers, chopped
- 1 cup chopped pineapple
- 1 scallion, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon packed light brown sugar
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 2 small pork tenderloins (about 12 ounces each), trimmed
Instructions
- Preheat a grill to medium high and brush the grates with olive oil. Pierce the sweet potatoes all over with a fork and microwave until just cooked through, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper.
- Meanwhile, toss the cucumbers, pineapple, scallion, cilantro and vinegar in a medium bowl; season with salt and pepper. Set aside. Mix the brown sugar, chile powder, cumin, 3/4 teaspoon salt and a few grinds of pepper in a separate bowl. Rub the pork all over with the remaining 1 tablespoon olive oil and the spice mixture.
- Grill the pork, covered, turning occasionally, until a thermometer inserted into the center registers 145 degrees F, about 15 minutes. Remove to a cutting board and let rest 5 minutes. Grill the sweet potatoes, turning once, until marked, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.
- Photograh by Ryan Dausch
Nutrition Facts
| Calories | 390 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 92 milligrams |
| Sodium | 652 milligrams |
| Carbohydrates | 33 grams |
| Dietary Fiber | 6 grams |
| Protein | 36 grams |
| Sugar | 15 grams |
Reviews
This dish was fantastic. The flavors melded together very well.
Quick and easy to make! We loved it and will make it again
Not as spicy for me as others claim. It was delicious. The family couldn’t get enough. Sweet potatoes do not cook in 5-7 minutes. It’s more like 30 minutes.
My boyfriend and I prepared this for the family a couple of days ago, it was absolutely delicious. I would recommend doubling the recipe if you are feeding more than two people.
My husband I tried this for the first time tonight and we were pleased with it. The only warning I would add is that it came out very spicy. We did not cook on the bbq outdoors, instead we used the iron skillet and chose to add agave/honey to the cut meat to tone down the heat and make it sweet.
The pineapple and cucumber salsa is very refreshing and perfect for hot summer night.
The recipe calls for sweet potato but from the picture, we should have gotten yams. The spiciness is the only thing keeping me away from giving this 5 stars. Too hot for the kiddos to eat for sure.
The pineapple and cucumber salsa is very refreshing and perfect for hot summer night.
The recipe calls for sweet potato but from the picture, we should have gotten yams. The spiciness is the only thing keeping me away from giving this 5 stars. Too hot for the kiddos to eat for sure.