Preparation Info

Grilled Pork Tenderloin with Balsamic Roasted Sweet Potatoes & Kale

Made With Our

Vidalia Onion Fig Sauce

Base $7.95
Item: 131104

Aged Balsamic Vinegar

Base $9.95
Item: 551010



  1. Heat grill to medium. Drizzle 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.
  4. To prepare sweet potatoes and Kale, bring pot of water to a boil and add kale. Cook until leaves turn bright green.
  5. Drain in sink and run cold water over the kale to prevent it from over cooking.
  6. Heat oven to 400 degrees F. In a large bowl toss together sweet potatoes, oil, vinegar, butter and spice rub. Season with salt and pepper.
  7. Roast in 13x9-inch pan till tender and golden brown, about 45 minutes.
  8. When sweet potatoes are done, place them back in the large bowl. Add kale and toss together.
  9. Drizzle with a little more olive oil and vinegar. Adjust seasoning, if necessary. Serve with grilled pork.