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Vidalia Onion and Fig Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale View Larger

Vidalia Onion and Fig Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale

Ingredients:

  • 2 pork tenderloins, about 16 oz each
  • 1/2 bottle Stonewall Kitchen Vidalia Onion Fig Sauce
  • 1 bunch kale, stems removed
  • 6 sweet potatoes, peeled and cut into wedges
  • 1/4 cup Stonewall Kitchen Extra Virgin Olive Oil
  • 3 tablespoons Stonewall Kitchen Aged Balsamic Vinegar
  • 2 tablespoons butter, melted
  • 1 teaspoon Stonewall Kitchen Chicken and Pork Spice Rub salt and pepper to taste

Directions:

  1. Heat grill to medium. Drizzle grille sauce on pork tenderloins in baking dish and let sit until grill is ready to go.
  2. Salt and pepper loins a bit and drizzle a bit of olive oil over them before grilling.
  3. Place on heated grill and cook about 7 minutes each side depending on thickness. Baste when you turn them over.

To prepare Sweet Potatoes and Kale:

  1. Bring pot of water to a boil and add kale. Cook until leaves turn bright green.
  2. Drain in sink and run cold water over the kale to prevent it from over cooking.
  3. Heat oven to 400 degrees. In large bowl toss together sweet potatoes, oil, vinegar, butter and spice rub. Season with salt and pepper.
  4. Roast in 13”x 9” pan till tender and golden brown, about 45 minutes.
  5. When sweet potatoes are done, place them back in the large bowl. Add kale & toss together.
  6. Drizzle with a little more olive oil and vinegar. Adjust seasoning, if necessary. Serve with grilled pork.

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Vidalia Onion Fig Sauce
Vidalia Onion Fig Sauce Item: 131104 $7.95