What a great weekend to be out grilling. I had some pork tenderloin laying about, okay in the freezer, doing a better job keeping cool than we were. At the market buying some other fresh fruit and veg, I saw the most adorable sweet potatoes. Bazinga. Honey Glazed Pork Tenderloins with Baked Sweet Potatoes and Maple Butter.
So this was a really great meal. In fact, my little sister was eating the leftovers straight from the tupperware, and she hates leftovers!
I had to make a few adjustments from the original recipe, white wine for dry sherry, and I found that the honey mix was a little runny so I added the roux to thicken it a little more. On that thought as well, use solid honey that comes in tubs, not the liquid, it will melt in the sauce pan either way, but the solid honey caramelizes a little better on the grill, and stays thicker, IMHO.
The dog was not happy when none of this dinner made it to her.
This recipe is adjusted from a recipe found in Perfect Barbecue published by Parragon Books.
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