Jerk Pork Tenderloin With Glazed Sweet Potatoes

Name: Jerk Pork Tenderloin With Glazed Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 tenderloin, 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

Servings: persons

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 tenderloin, 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

1
Make the paste: in a blender, combine the paste ingredients; process on high until smooth, about 2 minutes.
2
Trim any excess fat and silver skin from the tenderloins.
3
Brush the paste over the meat; cover and refrigerate for 2-4 hours.
4
Let the tenderloins stand at room temperature for 20-30 minutes before grilling.
5
In a small bowl, whisk the lime zest, lime juice, canola oil, honey, salt, and pepper.
6
Peel sweet potatoes, trim the ends and cut each potato into 1 1/2 inch slices.
7
Brush potatoes on both sides with the oil mixture.
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
Let the pork rest for 3-5 minutes before slicing on the bias.
10
Serve warm with the potatoes.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Paste, 8 green onions, white and light green parts, coarsely chopped, 1/4 cup canola oil, 2 tablespoons roughly chopped fresh ginger, and more.

Yes, Jerk Pork Tenderloin With Glazed Sweet Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!