Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes & Kale
Preparation - 1h15
Ingredients
Serves 4
- 2 (16-ounce_pork tenderloins
- 1/2 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
- 1 brunch kale, stems removed
- 6 sweet potatoes, peeled and cut into wedges
- 1/4 Favuzzi Extra virgin Olive
- 3 tablespoons Essentiel Organic Favuzzi
- 2 tablespoons butter, melted
- 1 teaspoon Joe Beef BBQ Rub
- Salt and pepper to taste
Preparation
- Heat grill to medium.
- Drizzle Vidalia Onion Fig Sauce on pork tenderloins in baking dish and let sit until grill is ready to go.
- Salt and pepper loins a bit and drizzle a bit of olive oil over them before grilling.
- Place on heated grill and cook about 7 minutes each side depending on thickness. Baste when you turn them over.
- To prepare sweet potatoes and Kale, bring pot of water to a boil and add kale.
- Cook until leaves turn bright green.
- Drain in sink and run cold water over the kale to prevent it from over cooking.
- 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.
- Roast in 13x9-inch pan till tender and golden brown, about 45 minutes.
- When sweet potatoes are done, place them back in the large bowl. Add kale and toss together.
- Drizzle with a little more olive oil and vinegar.
- Adjust seasoning, if necessary.
- Serve with grilled pork