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Grilled Spice-Rubbed Pork Tenderloin With Sweet Potatoes and Sca

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“from Food and Wine's 'One-Dish Meals' Can substitute 1 lb of asparagus spears for the Scallions. Grill for about 10 minutes.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Light the grill. In a small bowl, combine 3 tablespoons oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 tsp salt and 1/4 tsp black pepper. Rub mixture over the pork.
  2. Bring a medium pot of water to a boil. Add the sweet potatoes and cook until almost tender, about 5 minutes. Drain. Brush the sweet potatoes and the scallions with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 tsp salt and 1/8 teaspoons pepper.
  3. Grill the pork over moderate heat, turning once, until medium to well done, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot.
  4. Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes. Cut the pork into 1/2-in diagonal slices. Serve with sweet potatoes and scallions.

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