Grilled Pork Tenderloin & Roasted Sweet Potato with Smoked Prosciutto Bacon

Summer BBQ season is in full swing, my veggie garden is growing and deliciously fresh food has never been easier to make.



Today I picked up a nice piece of pre-marinated mustard pork tenderloin. Because some days you just want easy. This pork tenderloin is produced by DuBreton, and is raised without the use of hormones or antibiotics, also available in organic as well. I usually choose meat that is organic or raised without the use of hormones or antibiotics, not only for health benefits but also the taste. It really does taste different. What also taste amazingly different are home-grow veggies. My veggie garden is growing and the first vegetable ready for picking is lettuce. There is just something different tasting in homegrown veggies. I’d like to think it tastes like the real thing. I also discovered that grilling smoked prosciutto makes for amazing bacon bits with a smoky flavour and a little crunch.

Here’s what you’ll need for this delicious dish:

1 pre-marinated pork tenderloin (if yours is not marinated, rub on some salt, pepper and grainy mustard)”
5 leaves of romaine lettuce3 small sweet potatoes (peeled and cubed into small cubes)
1 tsp chopped rosemary
2 tsp light olive oil
1 ice-cube
2 pieces of smokes prosciutto
2 tbsp extra virgin olive oil
2 tbsp good quality balsamic vinegar


What to do:

Sweet potatoes:  Peal and cube sweet potatoes and place on a long sheet of tin foil on one half of the long sheet of foil. Season with salt and pepper as desired and sprinkle a teaspoon of chopped rosemary. Drizzle with light olive oil and with your hands, mix to combine. Fold over one side of foil to cover the sweet potatoes, bring edges of foil together and fold edges a couple of times to seal the sides forming a pouch. Turn on your BBQ and place the pouch on the top grill.

Pork tenderloin: If your piece does not come marinated rub on some salt, pepper and grainy mustard on the pork. Watch the BBQ while prepping and once the grill is at about 400°F, grill pork. Flipping when grill marks become dark, repeat all around. Place meat thermometer into the thickest piece in the center, to read when done internal temperature should be 155°-160°. Although USDA has revised the safe internal temperature to 145 to me, it’s a little bit too pink. I like mine at around 155° still juicy but not dry and not too pink. Once the pork reaches desired temperature, remove and let it rest. Remove sweet potatoes. They should be done by now.

Prosciutto: While grilling the pork place 2 pieces of smoked prosciutto slices directly on the grill. Grill about 1-1.5 minutes on each side, remove and set aside. Let cool and slice into small pieces.

Salad: Rinse lettuce and cut into thin strips.

To assemble your plate: Place a handful of lettuce strips on one side of the plate. Spoon some of the sweet potato cubes onto the lettuce bed, sprinkle with smoked prosciutto bacon. Slice pork tenderloin on an angle about .25″ strips. Fan out on plate along side of the lettuce and sweet potato. Drizzle extra virgin olive oil and balsamic on salad, sweet potato and pork. Serve and Enjoy! Delicious, quick and easy dinner.


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