Grilled Pork Tenderloin, Roasted Sweet Potatoes, Green Salad

Grilled Pork Tenderloin, Roasted Sweet Potatoes, Green Salad, serves 2, Total time:  1 hour

I know, I know, this sounds more like an October dinner than an August dinner, but I had a pork tenderloin in the freezer and the sweet potatoes at my market were so fresh  I couldn't imagine not buying them.  You know the type:  thin skinned, a gorgeous shade of orange peeking through, no scars, no shriveling (is that a word??).  And, even though it is a blistering 80 degrees in Santa Monica, I'm going to turn the oven on to 450 and roast them.  It's my favorite way to eat sweet potatoes, just slice, toss them in a bit of olive oil, sprinkle with salt and pepper and roast away (for about 35 minutes until tender and golden).  Very healthy, I might add.  You could also sprinkle with a bit of balsamic vinegar as they come out of the oven if you wish.  So that's the 411 on the sweet potatoes.


Grilled Pork Tenderloin

1 pork tenderloin
2 tbsp soy sauce
Coarse Kosher salt and freshly ground pepper

Place pork in a shallow bowl, add soy sauce and turn to coat.  Prepare grill, medium hot to hot (depending on your grill).  Season pork with salt and pepper (don't go overboard on the salt, as the soy sauce is salty).  Grill tenderloin for 15-20 minutes, turning often, until internal temperature has reached 160 degrees.  Remove from grill and let stand for 10 minutes before slicing (this keeps all the good juices in the meat and not on your cutting board).  If you like, you can brush with barbecue sauce during the last 5 minutes or so of grilling, being careful not to let the meat char.


Green Salad tonight is watercress and heirloom tomatoes dressed in olive oil and balsamic vinegar.


Bottom Line:  This meal gets a thumbs up from Dave as there are few dishes to clean up.  It's easy, tasty, very satisfying and I have leftovers!  If you didn't want to heat the house up at all, you could probably do the potatoes on the grill, but I might parboil them first.