I tried a new pork recipe with my tried and true baked sweet potato fries. The pork was a universal hit (except for the fact that there wasn’t more of it!). The sweet potato fries were the perfect accompaniment. A definite do-over and since you marinate the pork ahead of time, it was quick and easy.
Citrus-Chili pork
- 3/4 cup orange juice
- 2 TB tomato paste
- 2 TB Dijon mustard
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 2 TB light brown sugar
- 1 TB paprika
- 1 TB Worcestershire sauce
- 1 pork tenderloin
Whisk first 8 ingredients together in a bowl. Marinate pork in mixture overnight. Remove pork from marinade and grill over medium-high heat for about 18 minutes, turning frequently until temperature is 130. Let sit (meat will come up a bit more in temperature. Boil marinade for 2-3 minutes and serve as sauce for the pork.
Oven baked sweet potato fries
- 2 – 3 sweet potatoes cut into strips
- 2 TB olive oil
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dried chipotle pepper
Preheat oven to 450. Toss potato strips with all other ingredients and spread out on a sheet pan lined with foil. Bake 25 – 30 minutes stirring halfway through. NOTE: You can tweak the seasonings to suit your tastes. (I mix up a batch and keep it in a jar.)
