This is a two-for-one recipe that I got off the Martha Stewart website. I was looking for something different to do with a pork tenderloin and simultaneously use up some of the sweet potatoes I had purchased at Costco earlier in the week (the bag is HUGE). The Martha website paired these two recipes up as a meal, so I thought that was very fortuitous and made them as suggested. Both recipes were awesome and fairly simple to throw together. We especially loved the sweet potatoes, and the pork complimented them perfectly. YUM! Oh, and don't let the hot pepper scare you...it really was not spicy at all. The peppers are seeded/de-veined so the spice is virtually non-existent. I would say there is a modest, tiny, almost undetectable bite of spice; but I'm also guessing that it depends on how hot the pepper is that you are using. I had serranos chiles on hand, so I used two of those, actually. My kids don't like spicy food, and they ate it just fine. This was a really great dinner that we all just gobbled up.
Pork Tenderloin with Jalapeno Paste
Adapted From: Martha Stewart website
Ingredients:
1/4 cup canola oil, plus more for grill
4 cloves garlic
1 chopped jalapeno chile, with seeds and ribs removed (I used 2 Serrano chiles as a substitute)
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 whole pork tenderloins, (3/4 pounds each)
Directions:
Heat grill to high. Lightly oil grill rack. In a blender, process 1/4 cup canola oil, garlic, jalapeno, thyme, salt, coriander, pepper, and cumin until smooth, about 1 minute. Spread paste over tenderloins.
Grill tenderloins, turning them occasionally, until an instant-read thermometer inserted into the thickest part registers 155 degrees. 10 to 20 minutes.
Remove from grill; let rest 10 minutes before slicing and serving.
ALTERNATE:
I ended up browning my tenderloin in a cast iron skillet and finishing in a 350 degree oven for 10 minutes (we ran out of charcoal for our grill.) Just brown the meat in a little oil in the skillet, making sure to get all sides. Then bake in the oven until done and cooked through.
Grilled Sweet Potatoes
Adapted From: Martha Stewart website
Ingredients:
3 sweet potatoes
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
Salt and black pepper
2 tablespoons butter
2 scallions, thinly sliced
Directions:
Heat grill to medium. Peel sweet potatoes, and cut lengthwise into 1/2-inch-thick slices. Toss potatoes in a large bowl with oil, thyme,chili powder, and cayenne pepper; season with salt and black pepper.
Grill potatoes, turning frequently, until tender when pierced with the tip of a paring knife, 20 to 30 minutes.
Return grilled potatoes to bowl; add butter, and break potatoes into large pieces with the side of a spoon. Toss in scallions, and serve.
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