Grilled Pork Tenderloin with Agave Glaze and Roasted Root Veggies

Ingredients

Pork

1 1/2–2 lbs pork tenderloin

1 tbsp salt

1 tbsp freshly cracked black pepper

1 tbsp chili powder

1/2 cup canola oil

Fresh parsley, for garnish

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 dried 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

Preparation

1. Combine the salt, pepper, chili powder, and oil in a medium bowl and stir to blend. Add the pork tenderloin and turn to coat thoroughly. Cover and refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before grilling and let rest at room temperature.

2. Preheat the oven to 400°F. In a large bowl, toss the turnips, onion, and sweet potato with the oil, dried oregano, salt, and pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast until tender and caramelized at the edges, 30–40 minutes, stirring once halfway through.

3. While the vegetables roast, combine the agave nectar, brown sugar, vanilla, cloves, salt, and pepper in a small saucepan over low heat. Stir to combine, then cook, stirring frequently, until the glaze has reduced by half to approximately 1 cup, about 15–20 minutes. Watch carefully — agave burns quickly. Remove the cloves. Keep warm until ready to use.

4. Prepare an outdoor grill for high heat. When the grates are hot, place the pork on the grill and sear, turning once, until grill marks appear on both sides, about 4 minutes per side. Reduce the heat to medium, cover, and cook until a thermometer inserted into the thickest part registers 135°F, about 6 minutes more. Transfer to a cutting board, brush generously with the agave glaze, and let rest for 5 minutes. Slice, garnish with fresh parsley, and serve with the roasted vegetables.