Chile Rubbed Pork Tenderloin w/ Grilled Sweet Potato Hash Recipe
Chile-Rubbed Pork Tenderloin with Grilled Sweet Potato Hash from Spice Islands delivers a bold, balanced dinner full of smoky heat and sweet contrast.
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Cooking tools:
- Grill
- Aluminum foil
- Instant-read thermometer
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Pastry brush
- Measuring spoon
- Spoon
- Tongs
- Nonstick cooking spray
- Salt grinder
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 tsp Crisco Oil
- 1/4 cup cilantro, coarsely chopped
- 1 tbsp fresh lime juice
- 1 tsp honey
- 1/8 tsp Sea Salt Adjustable Grinder
- Glazed Pork:
- 1 lb pork tenderloin, rinsed and patted dry
- 1 tsp Crisco Oil
- 2 tbsp honey
- 1 tsp Spice Islands Chili Powder
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