Ingredients
- 2 pork tenderloins, 1 pound each
- 2 tsp salt
- 1 tsp pepper
- 2 cups sweet potatoes, cut into cubes
- ¼ tsp hot paprika
- ½ tsp salt
- 1 tbsp olive oil
- Greens (such as arugula, romaine lettuce, etc)
- Cherry tomatoes
- Persian cucumbers, cut into rounds
- Salt
- Marinated Red Onions MAGIC ELIXIRS (click here for recipe)
- Marinated Onions MAGIC ELIXIRS oil
- Romesco sauce MAGIC ELIXIRS (click here for recipe)
Instructions
Grilling the pork:
Pat your tenderloins dry with paper towels. Sprinkle all over with salt and pepper. Let sit for a few minutes.
Clean the grill and brush with about 1 tsp of olive oil. Preheat to 450°F.
When grill is ready, place the tenderloins on the grill and cook 4 minutes on each side for a total of 16 minutes.
Remove from grill and transfer to a cutting board. Let rest for about 10 minutes.
Doing the pork in the Oven:
Preheat oven to 425°F. Pat your tenderloins dry with paper towels. Sprinkle all over with salt and pepper. Let sit for a few minutes.
In a cast iron frying pan (or other oven safe pan), heat 2 tbsp of olive oil over medium heat. When pan is hot, but not smoking, place tenderloins in pan.
Sear for about 2 minutes each side for a total of 8 minutes. Then transfer to oven and let cook for 10 more minutes.
Remove from oven and transfer to a cutting board. Let rest for about 10 minutes.
Preheat the oven to 375°F.
Cut sweet potatoes into dice sized cubes. Place in a bowl with 1/4 tsp hot paprika, 1/2 tsp salt and 1 tbsp olive oil. Toss until well coated. Spread in a single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, turning them at 10 minutes.
While sweet potatoes are cooking, place greens on a plate and sprinkle with salt. Add pork tenderloin, cherry tomatoes and cucumbers.
Add sweet potato cubes and Marinated Onion MAGIC ELIXIRS. Drizzle with Marinated Onion oil and add a generous dollop of Romesco Sauce MAGIC ELIXIRS.