Fall and football have arrived, and there is no better way to enjoy both than by cooking delicious and colorful meals for your family to enjoy. I wanted to get into the autumn spirit by cooking a hearty and colorful meal that complimented the cooler weather and fall colors.
My family values time spent together at the dinner table, but we want delicious food that does not take a lot of time to cook. I picked up a fresh pork tenderloin, and I also picked up the ingredients to make a sweet potato salad. My husband and I worked together as he roasted the pork tenderloin on the grill, and I whipped up the sweet potato salad.
My husband fired up his charcoal grill to a temperature of 400 degrees Fahrenheit, took the tenderloin out of the package and placed it on the grill. Because the tenderloin was pre-marinated, the preparation time was nonexistent! We chose the Roasted Garlic and Herb flavor marinade, but there are several other flavor options to choose from. Additionally, clean up was a snap!
My husband did not have to concoct his own marinade, and all he had to do was open the package and place the pork tenderloin on the grill. In 30 minutes, we had perfectly seasoned and cooked pork tenderloin for our family to enjoy. We had Real Flavor, Real Fast!
If you do not have a charcoal grill, then a propane grill or even a conventional oven will work just fine. Pork can be grilled, roasted, or slow cooked. Be sure to cook the tenderloin so that it reaches an internal temperature of at least 160 degrees Fahrenheit. Once the meat had reached 160 degrees Fahrenheit, my husband wrapped the pork tenderloin in foil for 10 minutes to let the meat cool before slicing.
Meanwhile, I made sure I had the following ingredients for my sweet potato salad:
Sweet Potato Salad Recipe
- 2 pounds (3 large) sweet potatoes
- 1 small Vidalia onion
- 3 green onions
- 1 large red bell pepper
- ½ teaspoon of chili powder
- ½ teaspoon of cumin
- ¼ cup of mayonnaise
- 3 tablespoons of orange juice
- Salt and pepper to taste
I peeled and cubed the sweet potatoes into one inch cubes, and then placed them on to boil for 15 minutes until they were tender. Then, I finely chopped the onion, bell pepper, and green onion, and set them aside. Next, I combined the mayonnaise, orange juice, chili powder, and cumin and whisked them together until they were well combined.
After the sweet potatoes had cooled off for about 10 minutes I added the onion, bell pepper, green onions, and dressing, and stirred until all of the potato salad was well coated.
We were able to make a delicious meal for our entire family in just 30 minutes! We were able to sit down, and have a great fall meal “family style”. The rich mahogany color of the pork tenderloin and the vibrant orange hue of the potato salad reminded me of the beautiful colors we will see this fall.
Our tenderloin paired perfectly with savory sweet potato salad, and it tasted even better than it looked. This meal is also so versatile because it would be perfect for a weeknight meal or weekend family gathering. Additionally, this meal can be prepared ahead of time so that you could take it to a potluck gathering or to a football tailgate.