Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes & Kale
Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes & Kale
Preparation Info
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Skill
Medium
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Prep
min
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Total
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Makes
4 – 6 Servings
Ingredients
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2 (16-ounce) pork tenderloins
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1/2 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
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1 bunch kale, stems removed
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6 sweet potatoes, peeled and cut into wedges
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1/4 cup Stonewall Kitchen California Extra Virgin Olive Oil
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3 Tablespoons Stonewall Kitchen Aged Balsamic Vinegar
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2 Tablespoons butter, melted
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1 teaspoon Stonewall Kitchen Chicken and Pork Spice Rub
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Salt and pepper to taste
Directions
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Heat grill to medium. Drizzle Vidalia Onion Fig Sauce on pork tenderloins in baking dish and let sit until grill is ready to go.
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Salt and pepper loins a bit and drizzle a bit of olive oil over them before grilling.
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Place on heated grill and cook about 7 minutes each side depending on thickness. Baste when you turn them over.
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To prepare sweet potatoes and Kale, bring pot of water to a boil and add kale. Cook until leaves turn bright green.
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Drain in sink and run cold water over the kale to prevent it from over cooking.
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Heat oven to 400 degrees F. In a large bowl toss together sweet potatoes, oil, vinegar, butter and spice rub. Season with salt and pepper.
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Roast in 13×9-inch pan till tender and golden brown, about 45 minutes.
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When sweet potatoes are done, place them back in the large bowl. Add kale and toss together.
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Drizzle with a little more olive oil and vinegar. Adjust seasoning, if necessary. Serve with grilled pork.
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