Ingredients

The following ingredients have 4 Servings
  • 3 medium sweet potatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb. pork tenderloin
  • 1 tablespoon olive oil
  • 1/2 teaspoon lite salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons orange marmalade
  • 3 teaspoons apple cider vinegar
  • 1 teaspoon ketchup
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • pinch lite salt

Instruction

  • Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
  • Peel sweet potatoes and slice into one-inch wedges. Place in a large bowl and toss with 2 teaspoons olive oil and 1/4 teaspoon each salt and pepper. Place on the foil-lined baking sheet and put into oven on the lower rack for 10 minutes. Stir potatoes; bake an additional 20 minutes or until slightly crisp and golden brown.
  • In a small bowl, stir together the glaze ingredients. Set aside.
  • Preheat grill to medium high heat. Brush tenderloin with olive oil and sprinkle with salt and pepper. Grill for 15 minutes with the lid closed, turning occasionally. 
  • Brush with half the glaze and continue to cook another 5 minutes or until a thermometer registers 145°. Remove from heat and allow to rest 5 minutes before carving into 1/2 inch slices. Drizzle with the remaining glaze and serve with the sweet potato wedges.