Jalapeño-Peach Pork Tenderloins
Our jalapeño-peach barbecue sauce lends its spicy sweetness to these pork tenderloins, which are cooked in a specially designed mesh roasting pan on an outdoor grill. Sweet potatoes cook alongside the meat.
- 2 pork tenderloins, about 2 1/2 lb. total
- Kosher salt, to taste, plus 2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 2 3/4 lb. sweet potatoes, peeled and cut into 1/8-inch-thick half-moons
- 1/4 cup canola oil
- 1 Tbs. minced garlic
- 1/2 cup jalapeño-peach barbecue sauce, plus more for serving
- 2 Tbs. finely chopped fresh cilantro
Preheat the 2 outside burners of a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill for indirect cooking.
Season the pork tenderloins with salt and pepper. In a bowl, stir together the sweet potatoes, oil, garlic, the 2 tsp. salt and 1/4 tsp. pepper. Place the sweet potatoes in a mesh roasting pan in an even layer.
Place the pork and the pan with the sweet potatoes on the hot side of the grill. Cover the grill and sear the pork, turning occasionally, for about 8 minutes. Cook the sweet potatoes, stirring occasionally, for about 8 minutes. Move the pan to the center of a gas grill, or to the side without coals for a charcoal grill. Push the sweet potatoes to the sides of the pan and place the pork in the center of the pan. Cover the grill and cook until an instant-read thermometer inserted into the thickest part of the meat registers 140°F, about 20 minutes, turning the pork over and basting with 1/2 cup barbecue sauce during the last 10 minutes of cooking.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 15 minutes. Continue cooking the sweet potatoes until tender, 5 to 10 minutes more. Transfer the sweet potatoes to a bowl and stir in the cilantro. Arrange the sweet potatoes on a warmed platter. Cut the pork into slices 1/4 inch thick and transfer to the platter. Pass extra barbecue sauce alongside. Serves 6 to 8.