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“This came from the Family Circle Magazine. Tried it tonight and liked it well enough. I thought the potatoes turned out too spicy, so you might want to leave the pepper out of the potatoes.”

Ingredients Nutrition


  1. Heat grill to medium-hot. Place pork tenderloin, wine, garlic, 1/4 teaspoon each of the salt and pepper and the sage ina glass dish. Marinate, turning, at room temperature for 10 to 15 minutes.
  2. Bring sweet potatoes and ginger to boiling in a medium-size saucepan filled with lightly salted water. Cook 12 minutes, or until fork tender.
  3. Meanwhile, transfer pork to grill, reserving marinade. Grill over medium-high heat for 13 to 15 minutes, turning twice, until thermometer registers 145°F.
  4. Pour reserved marinade into small saucepan, Whisk in 1/3 cup water, the flour, mustard, and sugar and bring to a boil over medium-high heat, whisking occasionally. Once sauce boils, simmer 3 minutes; remove from heat.
  5. Drain sweet potatoes and transfer to a small bowl. Add milk, butter, remaining 1/4 teaspoon each salt and pepper. Mash untill fairly smooth.
  6. Remove pork from grill; let rest 5 minutes before slicing on the diagonal in 1/2-inch-thick slices and serving with sweet potatoes and sauce.

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