Grilled Ginger-Peanut Tenderloin with Smoky Sweet Potato Salad

This is a great new easy grillin' recipe.  Please note that in the posting, I am giving you the full recipe.  My pictures show the recipe cut in half as there was just the two of us.  It was really a different and delicious take on pork and potato salad.  To make the tenderloin you will need:
2 (16 ounce) pork tenderloins, trimmed of fat

3 tablespoons soy sauce

1 1/2 teaspoons sugar or sugar substitute

1 tablespoon sesame oil

1 tablespoon smooth natural peanut butter

1 clove garlic, minced

1 teaspoon curry powder

1 tablespoon minced fresh ginger

1/2 teaspoon salt

1.)  In a large resealable plastic bag,  mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Add in the tenderloins, press air out of bag, seal, and refrigerate overnight.

2.)  Preheat an outdoor grill for high heat. 

3.)  Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F. Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
 

Smoky Sweet Potato Salad

2 pounds sweet potatoes, peeled and cut into cubes

1/2 large sweet onion, finely chopped

1 red pepper, seeded and finely chopped

green onions, thinly sliced

1/3 cup mayonnaise

2 tablespoons apple cider

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and freshly ground black pepper

1.)  Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
2.)  In a separate bowl, add the mayonnaise, apple cider, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.