Sampling Saturdays

Just Grillin
11743 N Dale Mabry Hwy, Tampa, FL 33618
Saturday, October 20, 2012 12:00 pm - 2:00 pm

Enjoy Grilled Pork Tenderloin topped with Stonewall Kitchen Vidalia Onion Fig Sauce, a truly luscious fig and onion sauce, and accompanied by Balsamic Roasted Sweet Potatoes, created with Stonewall Kitchen Aged Balsamic Vinegar.

http://www.justgrillinflorida.com/cooking-calendar/
Vidalia Onion and Fig Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale

Just Grillin carries bold ingredients for Vidalia Onion and Fig Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes and Kale: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 Extra Virgin Olive Oil
3 Tbsp Stonewall Kitchen Aged Balsamic Vinegar
2 Tbsp butter, melted
1 Tsp Dizzy Pig Raging River Rub
salt and pepper to taste
Directions:1. Heat grill to medium. Drizzle Stonewall Kitchen Vidalia Onion Fig 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 grill or oven to 400 degrees. In large bowl toss together sweet potatoes, oil, Stonewall Kitchen Aged Balsamic Vinegar, butter, and Dizzy Pig Raging River 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.
http://www.justgrillinflorida.com/category/recipes/pork/