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Jerk Pork Tenderloin with Glazed Sweet Potatoes Recipe

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This recipe for Jerk Pork Tenderloin with Glazed Sweet Potatoes is from Bubba and Nana's Best Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Paste:
8 green onions, white and light green parts only, coarsely chopped
1/4 cup canola oil
2 T roughly chopped ginger
2 T fresh lime juice
1 T garlic gloves, crushed
1/2 small habanero chili pepper, stemmed and seeded
1 T ground allspice
1 tsb kosher salt
1/2 tsb dried thyme
1/4 tsb ground cinnamon
1/4 tsb freshly ground pepper

2 pork tenderloins, about 1 pound each
1/4 cup fresh lime juice
grated zest of 2 limes
1/4 cup canola oil
1 T honey
1/2 tsb kosher salt
1/4 tsb freshly grond black pepper
2 large sweet potatoes, about 1-lb each
Directions:
Directions:
1. To make paste: In a blender combine past ingredients and process on high until smooth. about 1 minute
2. Trim any excess fat and silver skin from the tenderloins
3. Brush the paste over the meat and refrigerate for 1 to 4 hours
4. Allow tenderloins to stand at room temperature for 20 or 30 minutes before grilling
5. In a small bowl, whisk lime zest, lime juice, canola oil, honey, salt and pepper
6. Peel sweet potatoes, trim ends and cut each potato into 1/2 inch slices.
7. Brush potatoes on both sides with oil mixture
8 Grill tenderloins and potatoes over direct medium heat until pork is barely pink in center( temp 145-150), and potatoes are
easily pierced with a knife, 15 to 20 minutes. Turn and brush potatoes with oil mixture abut every 5 minutes
9 Let pork rest for about 5-10 minutes before slicing on a bias

Serve warm with the potatoes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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