Grilled Pork Tenderloin with Sweet Potatoes

Ingredients:

• 2 small pork tenderloins (about 12 oz each), trimmed of excess fat
• 2 tbsp olive oil + extra for greasing the grill
• 3 medium sweet potatoes
• 2 cucumbers, chopped
• 1 cup chopped pineapple
• 1 green onion, thinly sliced
• 1/4 cup fresh cilantro, coarsely chopped
• 1 tbsp. white wine vinegar
• 1 tbsp light brown sugar
• 1 tbsp ancho chili powder
• 2 tsp ground cumin

Preparation:

1. Preheat grill to medium-high heat and brush grates with olive oil.
2. Prick the sweet potatoes with a fork and microwave until tender, 5 to 7 minutes; let cool slightly, then slice into 1/2-inch-thick rounds. Transfer the sweet potatoes to a medium bowl and gently toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper.
3. Meanwhile, in a medium bowl, combine the cucumbers, pineapple, green onions, cilantro, and vinegar; season with salt and pepper to taste. Set aside. In a separate bowl, combine the brown sugar, chili powder, cumin, 3/4 teaspoon salt, and a pinch of freshly ground black pepper. Rub the pork all over with 1 tablespoon of olive oil and the spice mixture.
4. Grill the pork, covered, turning occasionally, until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
5. Grill the sweet potatoes, turning once, until charred, about 3 minutes. Slice the pork and top with the cucumber-pineapple salsa. Serve with the sweet potatoes.