Grilled pork tenderloin with sweet potato and dip

Take the pork tenderloin out of the fridge an hour before cooking to bring it to room temperature. Clean the meat of any membranes, then season with salt and pepper and drizzle with a little olive oil.

Heat the grill and cook the meat on all sides. On an electric grill, it will be medium-rare (pink inside) in about 10-12 minutes. If using a meat thermometer, cook until an internal temperature of 62 °C is reached.

Cut the sweet potato into half-centimeter slices, salt them, drizzle with oil, and grill both sides until tender.