Tuesday Night Recipe

Marinated Pork Tenderloin, Corn, Sweet Potato Fries (serves 2)
Pork tenderloin (approx. 2 lb.) pre-marinated, or you can marinate it yourself in a mixture of 1/2 cup soy sauce and 1/4 cup brown sugar (Serve half tonight, save other half for later)
1 ear of corn per person
3 med. sweet potatoes
Olive Oil
Salt
Pepper
Garlic Powder
Paprika

1) Preheat the oven to 425 degrees. Bring a large pot of water to a boil. Meanwhile, scrub the potatoes and slice in half lengthwise, then slice each half lengthwise into 4 wedges.
2) Place the potato wedges on an ungreased cookie sheet. Drizzle lightly with olive oil and sprinkle with a little (about 3/4 tsp) of each spice. Toss lightly, then place the potatoes skin-side down. Bake for 20-25 minutes, until tender when pierced with a fork.
3) Preheat the grill to medium-high. Grill the tenderloin for a total of 15-20 minutes, turning occasionally, or until internal temperature registers between 155-160 (for medium). Take it off the heat and cover loosely with foil for 5-10 minutes so that the internal temperature can go up a little and the juices can redistribute.
4) Meanwhile, add the corn to the boiling water and boil for about 5 minutes.