Jalapeno-peach Pork Tenderloins

By ghinman

Ingredients

• 2 Pork tenderloins, about 2 1/2 lbs. total
• Kosher salt and ground pepper, to taste
• 2 1/4 lbs. sweet potatoes, peeled, cut in 1/4" thick half-mooms
• 1/4 cup canola oil
• 1 tbs. minced garlic
• 1/2 cup jalapeno peach barbecue sauce, plus more for serving
• 2 tbs. finely chopped, fresh cilantro

Details

Servings 6

Preparation

Step 1

Preheat 2 outside burners of gas grill to medium-high heat, or prepare medium-hot fire in charcoal grill for indirect cooking.
Season pork with salt and pepper, in bowl, stir together sweet potatoes, o;il, garlic, 2 tsp. salt and 1/4 tsp. pepper. Place sweet potatoes in mesh roasting pan in even layer.
Place pork and pan with sweet potatoes on hot side of grill; cover grill. Sear pork, turning occasionally, about 8 minutes. Coot sweet potatoes, stirring occasionally, about 8 minutes. Move pan over indirect heat. Push sweet potatoes to sides of pan. Place pork in the center of pan. Cover grill; cook until internal temperature of pork registers 140 degrees, about 20 minutes, turning pork over and basting with 1/2 cup barbecue sauce during the last 10 minutes of cooking. Transfer pork to cutting board; tent with foil. Continue cooking sweet potatoes until tender, 5-10 minutes more. Transfer to bowl; stir in cilantro. Arrange on platter. Slice pork 1/4" thick, transfer to platter. Serve extra barbecue sauce alongside.