Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions

By BobD

Cook a whole meal—meat, potatoes, and a vegetable—on the grill. The pork tenderloin is coated in a sweet-and-spicy paste that's similar to Jamaican jerk marinade. Scallions, not often served as a cooked vegetable, deserve to be used as more than a raw garnish.

Ingredients

• 5 tablespoons cooking oil
• 1/4 teaspoon cayenne
• 1 teaspoon dried thyme
• 1/8 teaspoon nutmeg
• 1 tablespoon brown sugar
• 1/2 teaspoon wine vinegar
• 1 teaspoon salt
• Fresh-ground black pepper
• 1 1/2 pounds pork tenderloin
• 1 1/2 pounds sweet potatoes, peeled and cut diagonally into 1/4-inch slices
• 12 scallions including 2 inches of green top, root end trimmed

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Light the grill. In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 teaspoon of the salt, and 1/4 teaspoon black pepper. Rub the mixture over the pork.

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 teaspoon salt and 1/8 teaspoon pepper.

Grill the pork over moderate heat, turning once, until done to medium, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot.

Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes. Cut the pork into 1/2-inch diagonal slices. Serve with the vegetables.