Jerk Pork Tenderloin with Sweet Potatoes Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			8 green onions, white and light green parts only, coarsely chopped 1/4 cup canola oil 2 tablespoons roughly chopped fresh ginger 2 tablespoons fresh lime juice 2 large garlic cloves, crushed 1/2 small habanera chile pepper, stemmed and seeded 1 tablespoon ground all spice 1 teaspoon kosher salt 1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 2 pork tenderloins, about 1 pound each Grated zest from 2 limes 1/4 cup fresh lime juice 1/4 cup canola oil 2 tablespoons honey 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 large sweet potatoes, about 1 pound each
			To make the paste: In a blender, combine the paste ingredients and process on high until smooth. about 2 minutes. Trim any excess fat and silver skin from the tenderloins. Brush the paste over the meat; cover and refrigerate for 2 to 4 hours. Allow the tenderloins to stand at room temperature for 20 to 30 minutes before grilling. In a small bowl. whisk the lime zest, lime juice, canola oil, honey, salt and pepper. Peck the sweet potatoes, trim the ends and cut each potato into 1/2 inch slices . Brush the potatoes on both sides with the oil mixture. Grill the tenderloins and potatoes over Direct Medium heat until the pork is barely pink in the center (145 degree's) and the potatoes are easily pierced with a knife, 15 to 20 minutes, turning both and brushing them with the oil mixture about every 5 minutes. Let the pork rest for 3 to 5 minutes before slicing. Serve warm with the potatoes.