Grilled Marinated Pork Tenderloin with Sweet Potato Purée and Warm Chipotle Salsa



U.S. Metric Ingredients
4 lb 2 kg Pork tenderloin
    Wet rub:
2 oz 60 g Onion, chopped fine
1 1 Garlic clove, chopped fine
2 tbsp 30 mL Powdered red New Mexico chile (see Note)
1 tsp 5 mL Salt
½ tsp 2 mL Dried oregano
¼ tsp 1 mL Ground cumin
tsp 0.5 mL Cinnamon
2 fl oz 60 mL Lime juice
1 fl oz 30 mL Olive oil
1 1 Garlic clove, unpeeled
1 lb 500 g Plum tomatoes or other small tomatoes
2 2 Whole chipotle chiles in adobo (canned)
½ tsp 2 mL Salt
2–3 tsp 10–15 mL Sauce from the canned chiles
3 lb 1.5 kg Sweet potatoes
to taste to taste Salt



  1. Trim fat and membranes from the tenderloins (see Figure 15.16).
  2. Mix together the onion, garlic, powdered chile, salt, oregano, cumin, cinnamon, lime juice, and oil.
  3. Coat the meat with this mixture. Wrap and refrigerate several hours or overnight.
  4. Roast the garlic and tomatoes in a preheated 450°F (230°C) oven for 10 minutes.
  5. Remove the skins from the tomatoes and garlic. Place the tomatoes and garlic in a blender.
  6. Carefully cut open the chiles. Scrape out and discard the seeds. Chop the chiles.
  7. Add the chiles, salt, and the sauce from the chiles to the blender. Blend to make a coarse purée. Add more salt if needed.
  8. Bake the sweet potatoes at 400°F (200°C) until soft. Cut in half and scoop out the flesh. Pass through a food mill to purée. Season lightly.
  9. Scrape the onions and garlic off the meat (they will burn if left on).
  10. Grill the meat until just medium-well to well done, as desired (internal temperature at least 145°F (63°C). Be careful not to overcook, or the meat will be dry.
  11. To serve, place 3 oz (90 g) sweet potato purée on the plate. Slice the meat across the grain into medallions. Arrange 5 oz (150 g) meat on top of the sweet potato. Drizzle with oz (45 mL) tomato chipotle salsa.

Per serving: Calories, 410; Protein, 41 g; Fat, 10 g (22% cal.); Cholesterol, 110 mg; Carbohydrates, 38 g; Fiber, 5 g; Sodium, 630 mg.