Grilled Pork Tenderloin with Agave Glaze and Roasted Root Veggies

Ingredients

Pork

1 tbsp salt

1 tbsp freshly cracked black pepper

1 tbsp chili powder

1/2 cup canola oil

Up to 2 lbs pork tenderloin

Agave glaze

2 cups agave nectar

1-2 tbsp brown sugar

1/2 tsp vanilla extract

4 whole cloves

1 tsp salt

1 tsp freshly cracked black pepper

Roasted root vegetables

2 tbsp canola oil

2 tsp oregano

1 tsp salt

1/2 tsp cracked black pepper

1 red onion, chopped

2 turnips, peeled and chopped

1 sweet potato, peeled and chopped

In a medium bowl, combine salt, pepper, chili powder, and oil, stirring well to blend. Add the pork, making sure it's well covered in the marinade. Place in the refrigerator for 4 hours. Let rest at room temperature for 1 hour before grilling.
Meanwhile, prepare the roasted veggies. Preheat oven to 400° F. In a large bowl, add the oil, oregano, salt, and pepper. Stir well to combine, then add the turnips, onion, and sweet potato, tossing well to coat. Transfer the seasoned vegetables to a baking sheet and roast in the oven for 30 to 40 minutes.
While the vegetables are roasting, make the Agave glaze. In a small sauce pot over low heat, add the Agave, brown sugar, vanilla, cloves, salt, and pepper, and stir well to combine. Continue to stir until the Agave reduces to approximately one cup. Be careful not to burn the glaze. Remove from the heat and keep warm until ready to serve. Remove the cloves before brushing the glaze onto the pork.
For the pork tenderloin, prepare an outdoor grill to high heat. When hot, place the marinated pork on the grill and sear each side for 4 minutes or until grill marks appear. Reduce the heat to medium and cook, covered, for 6 minutes or until the internal temperature of the pork reaches 135° F. Remove from the heat, brush with agave glaze, and garnish with parsley. Let rest for 5 minutes before slicing, then serve with roasted vegetables.