If you’re one of those people who eat sweet potatoes only when they’re ringed with marshmallows and paired with turkey, The Star’s Grilled Tenderloin and Sweet Potatoes With Spicy Cherry Sauce should be a revelation.
By JILL WENDHOLT SILVA
Special to The Star
Sweet potatoes are so good for you that there’s no reason not to add them to your meals year-round. Pair the sweet-tart-spicy flavors of cherry and jalapeño with pork tenderloin, a naturally lean cut of meat, and you’ve kicked your outdoor grilling repertoire up a notch.
Shopping tip: For testing, we used Naked All Natural Antioxidant 100 percent juice, available in a refrigerated 15.2-ounce bottle.
Cooking tips: One of the easiest ways to make a sauce without the addition of butter or cream is a reduction, which simply means to cook a liquid down by half its volume.
There is no need to peel the sweet potatoes, just scrub, trim away blemishes and slice. If desired, sweet potatoes can be sliced crosswise, but lengthwise slices may be more convenient to arrange on the grill grate.