• Fast

Ingredients

1. 5 tablespoons cooking oil
2. 1/4 teaspoon cayenne
3. 1 teaspoon dried thyme
4. 1/8 teaspoon nutmeg
5. 1 tablespoon brown sugar
6. 1/2 teaspoon wine vinegar
7. 1 teaspoon salt
8. Fresh-ground black pepper
9. 1 1/2 pounds pork tenderloin
10. 1 1/2 pounds sweet potatoes, peeled and cut diagonally into 1/4-inch slices
11. 12 scallions including 2 inches of green top, root end trimmed

Directions

1. Light the grill. In a small bowl, combine 3 tablespoons of the oil with the cayenne, thyme, nutmeg, brown sugar, vinegar, 3/4 teaspoon of the salt, and 1/4 teaspoon black pepper. Rub the mixture over the pork.
2. Bring a medium pot of water to a boil. Add the sweet potatoes and cook until almost tender, about 5 minutes. Drain. Brush the sweet potatoes and the scallions with the remaining 2 tablespoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Grill the pork over moderate heat, turning once, until done to medium, 12 to 15 minutes in all. Transfer the pork to a carving board and leave to rest in a warm spot.
4. Grill the sweet potatoes and scallions, turning, until tender, about 5 minutes. Cut the pork into 1/2-inch diagonal slices. Serve with the vegetables.

Notes

Variation

Substitute 1 pound of asparagus spears for the scallions. Snap off the tough ends and use an additional tablespoon of oil for brushing the spears. Grill for about 10 minutes.