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Grilled Pork Tenderloin w/ Roasted Sweet Potatoes & Kale

Ingredients

  • 2 (16-ounce) pork tenderloins
  • 1/2 bottle Stonewall Kitchen Vidalia Onion Fig Sauce*
  • 1 bunch kale, stems removed
  • 6 sweet potatoes, peeled & cut in wedges
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons Stonewall Kitchen Aged Balsamic Vinegar*
  • 2 Tablespoons butter, melted
  • 1 teaspoon Stonewall Kitchen Chicken and Pork Spice Rub*
  • Salt and pepper to taste

Directions

Drizzle Vidalia Onion Fig Sauce on pork tenderloins in baking dish and let sit while heating grill to medium. Salt and pepper loins and drizzle with olive oil. Place on heated grill and cook about 7 minutes each side, basting when you turn over.

Bring pot of water to a boil and add kale. Cook until leaves turn bright green. Drain and run cold water over kale to prevent overcooking.

Heat oven to 400° F. In a large bowl, toss together sweet potatoes, oil, vinegar, butter, and spice rub. Season with salt and pepper. Roast in 13×9-inch pan till tender and golden brown, about 45 minutes. Place roasted sweet potatoes back in the large bowl. Add kale and toss together. Drizzle with olive oil and vinegar. Serve with grilled pork.

Notes

* Available in The Little Traveler’s Gourmet Rooms.

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