Grilled Marinated Pork Tenderloin with Chipotle Salsa - Chef Michael Stephans, Chairman, Culinary Arts Program, Ivy Tech State College.

Here's a Southwestern style pork dish that Chef Stephans served on a bed of sweet potato puree.  The combination of the spicy meat and sweet potato was really excellent.  It is a recipe you should try. 

Ingredients:

2lb. pork tenderloin
1/2 tsp onion powder 
1/2 tsp garlic powder
1 tbsp powdered red chile pepper
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. cinnamon
1 oz. lime juice
1 oz. olive oil
1 clove garlic left whole
3 plum tomatoes
2 whole chipotle chiles, packed in adobo sauce (canned)
1/2 tsp salt
1 tbsp adobo sauce from the canned chiles
2 whole sweet potatoes
Salt to taste

Trim fat and silver skin from the tenderloin.  Combine onion powder, garlic powder, powdered chile pepper, salt, oregano , cumin and cinnamon and set aside. Combine lime juice and olive oil and use it to coat the tenderloin.  Then coat the meat with the spice blend, wrap it and refrigerate for several hours.

Preheat oven to 450 degrees.  Roast garlic and tomatoes in 450 degree oven for 10 minutes.  Remove skin from garlic and tomatoes.  Place roasted garlic and tomatoes into a blender with the chipotle chiles, salt and adobo sauce.  Puree and adjust seasoning.  Set aside.

Bake sweet potatoes at 400 degrees until soft.  cut in half and scoop out pulp.  Pass the pulp through a food mill or potato ricer or mash.  Season with salt to taste.

Grill tenderloin whole until internal temperature reaches 150 degrees.  Allow meat to rest.  To serve slice tenderloin, place a mound of sweet potato puree on the plate and arrange 3 slices of pork tenderloin on the puree.  Drizzle with the chipotle salsa.  Serves 6.