Ingredients
5tbspcooking oil
¼tspcayenne
1tspdried thyme
1tspnutmeg
1tbspbrown sugar
½tspwine vinegar
1tspsalt
fresh ground black pepper
1½lbspork tenderloin
1½lbssweet potatoes
12scallions,including 2 inches of green top
Preparation
Light the grill
In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, ¾ teaspoon of the salt and ¼ teaspoon of black pepper. Rub the mixture over the pork.
Bring a medium pot of water to a boil. Add the sweet potatoes and cook for about 5 minutes, until almost tender. Drain.
Brush the sweet potatoes and the scallions with the remaining 2 tablespoons oil and sprinkle with the remaining ¼ teaspoon of salt and ⅛ teaspoon of pepper
Grill the pork over moderate heat, turning once, for 12 to 15 minutes in all, until done to medium. Transfer the pork to a carving board and leave to rest in a warm spot.
Grill the sweet potatoes and scallions, turning, for about 5 minutes, until tender. Cut the pork into ½-inch diagonal slices.
Serve with the vegetables, and enjoy!
