- 3 medium sweet potatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pork tenderloin
- 1 tablespoon olive oil
- 1/2 teaspoon lite salt
- 1/2 teaspoon black pepper
- 2 tablespoons orange marmalade
- 3 teaspoons apple cider vinegar
- 1 teaspoon ketchup
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- pinch lite salt
- Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
- Peel sweet potatoes and slice into one-inch wedges. Place in a large bowl and toss with 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Place on the foil-lined baking sheet and put into oven on the lower rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
- In a small bowl, stir together the glaze ingredients. Set aside.
- Preheat grill to medium high heat. Brush tenderloin with olive oil and sprinkle with salt and pepper. Grill for 15 minutes with the lid closed, turning occasionally.
- Brush with half the glaze and continue to cook another 5 minutes or until a thermometer registers 145°. Remove from heat and allow to rest 5 minutes before carving into 1/2 inch slices. Drizzle with the remaining glaze and serve with the sweet potato wedges.
Source: Life Love Good Food
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