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Categories:
green onions canola oil fresh ginger lime juice garlic pepper ground allspice kosher salt thyme ground cinnamon fresh ground black pepper tenderloin pork tenderloin lime juice canola oil honey kosher salt fresh ground black pepper sweet potatoes
Viewed: 35 - Published at: 2 years agoIngredients
- 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
Method
- 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.
