HomeRecipesGrilled Adobo Pork Tenderloin with Barbecued Sweet Potatoes
Grilled Adobo Pork Tenderloin with Barbecued Sweet Potatoes
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Grilled smoky flavour makes this one-pan dinner a winner for an easy weeknight grill or weekend backyard barbecue.


Ingredients
1 (1 12 - 2 lb)
pork tenderloin, trimmed
1 tbsp
oil
2 tbsp
BBQ Sauce Mix
3
sweet potatoes, cut in 1/4” rounds
1
medium onion, cut into 6 wedges
2 tbsp
olive oil
, to taste
SPG SeasoningSPG Seasoning

ADOBO SAUCE

1 tbsp
adobo seasoning
2 tbsp
cider vinegar
2 tbsp
olive oil
1 tbsp
tomato paste or ketchup
1 tbsp
honey
1
lime, optional

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Rub tenderloin with oil and Barbecue Seasoning and let marinate at room temperature while preparing the Adobo Sauce and vegetables.
  2. In a small bowl, whisk ingredients for the Adobo Sauce and set aside.
  3. Preheat barbecue to medium-high.
  4. Toss vegetables with oil and SPG Seasoning. Place in a rectangular mesh grilling pan and grill for 10 minutes, shaking pan frequently during cooking.
  5. Place marinated tenderloin directly on grill. Using Grip & Grab, sear tenderloin for 1 minute on each side.
  6. Transfer tenderloin to Grilling Pan with the vegetables. Grill for 20–25 minutes, turning once. Ten minutes before tenderloin is cooked, using basting brush, baste with Adobo Sauce and continue to baste often until tenderloin reaches an internal temperature 160° F (71° C) and potatoes are fork-tender.
  7. Allow meat to rest for 3–5 minutes before slicing. Serve with fresh lime wedges.
Nutritional Information

Per serving: Calories 400, Fat 17 g (Saturated 4 g, Trans 0 g), Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 26 g (Fibre 4 g, Sugars 10 g), Protein 35 g.

Grilled Adobo Pork Tenderloin with Barbecued Sweet Potatoes
45 min
4 - 6 servings
$1.90/serving
What you'll need
BEST SELLER
SPG SeasoningSPG Seasoning
SPG Seasoning
184 Reviews
$8.50
Grip & GrabGrip & Grab
Grip & Grab
32 Reviews
$14.95
HomeRecipesGrilled Adobo Pork Tenderloin with Barbecued Sweet Potatoes
Grilled Adobo Pork Tenderloin with Barbecued Sweet Potatoes
Recipe description
Grilled Adobo Pork Tenderloin with Barbecued Sweet Potatoes
Share it!

Ingredients
1 (1 12 - 2 lb)
pork tenderloin, trimmed
1 tbsp
oil
2 tbsp
BBQ Sauce Mix
3
sweet potatoes, cut in 1/4” rounds
1
medium onion, cut into 6 wedges
2 tbsp
olive oil
, to taste
SPG SeasoningSPG Seasoning

ADOBO SAUCE

1 tbsp
adobo seasoning
2 tbsp
cider vinegar
2 tbsp
olive oil
1 tbsp
tomato paste or ketchup
1 tbsp
honey
1
lime, optional
45 min
4 - 6 servings
$1.90/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Rub tenderloin with oil and Barbecue Seasoning and let marinate at room temperature while preparing the Adobo Sauce and vegetables.
  2. In a small bowl, whisk ingredients for the Adobo Sauce and set aside.
  3. Preheat barbecue to medium-high.
  4. Toss vegetables with oil and SPG Seasoning. Place in a rectangular mesh grilling pan and grill for 10 minutes, shaking pan frequently during cooking.
  5. Place marinated tenderloin directly on grill. Using Grip & Grab, sear tenderloin for 1 minute on each side.
  6. Transfer tenderloin to Grilling Pan with the vegetables. Grill for 20–25 minutes, turning once. Ten minutes before tenderloin is cooked, using basting brush, baste with Adobo Sauce and continue to baste often until tenderloin reaches an internal temperature 160° F (71° C) and potatoes are fork-tender.
  7. Allow meat to rest for 3–5 minutes before slicing. Serve with fresh lime wedges.
What you'll need
BEST SELLER
SPG SeasoningSPG Seasoning
SPG Seasoning
184 Reviews
$8.50
Grip & GrabGrip & Grab
Grip & Grab
32 Reviews
$14.95
Nutritional Information

Per serving: Calories 400, Fat 17 g (Saturated 4 g, Trans 0 g), Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 26 g (Fibre 4 g, Sugars 10 g), Protein 35 g.

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