Ingredients
- For Tenderloins:
- 1/4 cup honey
- 2 Tbsp chili powder
- Juice of 1 lime
- 2 tenderloins, trimmed, about 1 lb each
- For Hash:
- 2 lbs sweet potatoes, peeled and cut into 1/2" planks
- 2 ears sweet corn, shucked of greens
- 1 poblano pepper
- 1 red onion, ends removed, halved
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup white cheddar, shredded
- 1/4 cup chopped fresh chives
- Juice of 1/2 lime
Preparation
Step 1
Preheat grill to medium high.
Coat sweet potatoes, corn, poblano, and onion with oil, then season with salt and pepper. Grill vegetables until charred and cooked through, turning often to prevent burning, about 12 minutes total for the potatoes and 10 minutes total for the other vegetables. Transfer to a cutting board and slice kernels from the cob; dice potatoes; chop onion halves into 4 pieces each; peel the charred skin from the poblano, and pull out the seed core, chop into 1/2" pieces. Combine vegetables in a bowl with cheddar, chives and lime juice. Season with salt and pepper.
Combine honey, chili powder and lime juice in a large resealable plastic bag; add tenderloins and marinate for 10 minutes.
Grill pork, flipping and basting with marinade until cooked to an internal temperature of 140, 15-20 minutes. Remove pork from grill, tent with foil and let rest 10 minutes before slicing into 1 1/2" thick slices.