Jerk Pork Tenderloin With Glazed Sweet Potatoes

Ingredients

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 tenderloins, 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

Directions

1. 1

   Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.

2. 2

   Trim any excess fat and silver skin from the tenderloins.

3. 3

   Brush the paste over the meat; cover and refrigerate for 2-4 hours.

4. 4

   Let the tenderloins stand at room temperature for 20-30 minutes before grilling.

5. 5

   In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.

6. 6

   Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.

7. 7

   Brush potatoes on both sides with the oil mixture.

8. 8

   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.

9. 9

   Let the pork rest for 3-5 minutes before slicing on the bias.

10. 10

    Serve warm with the potatoes.